Chapter III · The Small Compound Sauces · No. 109
Built upon: No. 105Soubise Sauce with Rice
109—Villeroy Soubisée Sauce
Put into a sautépan two-thirds pint of Allemande Sauce and one-third pint of Soubise purée (Formula No. 105, Soubise Sauce with Rice). Reduce as in the preceding case, as the uses to which this is put are the same. Now, according to the circumstances and the nature of the solid it is intended for, a few teaspoonfuls of very black, chopped truffles may be added to this sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 109, p. 44. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →