Chapter III · The Small Compound Sauces · No. 80
Built upon: No. 145Shrimp Butter
80—Shrimp Sauce
Boil one pint of fish velouté or, failing this, Béchamel sauce, and add to it one-quarter pint of cream and one-quarter pint of very clear fish fumet. Reduce to one pint, and finish the sauce, away from the fire, with two oz. of Shrimp Butter (No. 145, Shrimp Butter) and two oz. of shelled shrimps’ tails.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 80, p. 37. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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