Chapter III · The Small Compound Sauces · No. 37
37—“Escoffier” Devilled Sauce
This sauce, which may be bought ready-made, is admirably fitted to accompany grilled fish and grills in general. In order to make it ready, all that is needed is to add its own volume of fresh butter to it, the latter being previously well softened so as to ensure its perfect mixture with the sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 37, p. 26. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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