Chapter III · The Small Compound Sauces · No. 63
Built upon: No. 62Béarnaise Sauce
63—Béarnaise Sauce with Meat Glaze, otherwise Valois Sauce or Foyot Sauce
Prepare a Béarnaise sauce as explained in No. 62, Béarnaise Sauce. Complete it with three tablespoonfuls of dissolved pale meat glaze, which may be added in small quantities at a time. Serve it with butcher’s meat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 63, p. 34. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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