Chapter III · The Small Compound Sauces · No. 82
Built upon: No. 99Normande Sauce
82—Diplomate Sauce
Take one pint of Normande Sauce, prepared according to No. 99, Normande Sauce, and finish it with two oz. of lobster butter and three tablespoonfuls of lobster meat, and truffles cut into small, regular tubes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 82, p. 38. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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