Chapter III · The Small Compound Sauces · No. 90
Built upon: No. 65Bercy Sauce
90—Marinière Sauce
Take the necessary quantity of Bercy Sauce (No. 65, Bercy Sauce), and add, per pint of sauce, one-quarter pint of mussel liquor and a leason composed of the yolks of three eggs.
Serve this with small poached fish and more particularly with mussels.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 90, p. 39. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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