Chapter III · The Small Compound Sauces · No. 87
Built upon: No. 106aSuprême Sauce
87—Ivory Sauce, or Albufera Sauce
Take the necessary quantity of Suprême Sauce, prepared as explained in No. 106a, Suprême Sauce. Add to this four tablespoonfuls of dissolved, pale, meat glaze per quart of sauce, in order to lend the latter that ivory-white tint which characterises it. Serve this sauce chiefly with poultry and poached sweet-bread.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 87, p. 39. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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