Chapter III · The Small Compound Sauces · No. 116
Built upon: No. 66Butter Sauce
116—Fennel Sauce
Take one pint of butter sauce (No. 66, Butter Sauce) and finish it with two tablespoonfuls of chopped fennel, scalded for a few seconds.
This is principally used with mackerel.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 116, p. 46. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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