Chapter III · The Small Compound Sauces · No. 59
Built upon: No. 99Normande Sauce
59—Anchovy Sauce
Put into a small stewpan one pint of unbuttered “Normande Sauce” (No. 99, Normande Sauce), and finish it, away from the fire, with three oz. of anchovy butter, and one oz. of anchovy fillets, washed, well sponged, and cut into small pieces.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 59, p. 33. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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