Chapter III · The Small Compound Sauces · No. 108
108—Villeroy Sauce
Put into a sautépan one pint of Allemande Sauce to which have been added two tablespoonfuls of truffle essence and as much ham essence.
Reduce on an open fire and constantly stir until the sauce is sufficiently stiff to coat immersed solids thickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 108, p. 44. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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