Chapter III · The Small Compound Sauces · No. 103
103—Regency Sauce
If this sauce is to garnish poultry, boil one pint of Allemande Sauce with six tablespoonfuls of mushroom essence and two tablespoonfuls of truffle essence. Finish with four tablespoonfuls of poultry glaze.
If it is to garnish fish, substitute for the Allemande Sauce some fish velouté thickened with egg-yolks and the essences of mushroom and truffle as above. Complete with some fish essence.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 103, p. 42. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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