Chapter III · The Small Compound Sauces · No. 95
95—Nantua Sauce
Boil one pint of Béchamel Sauce, add one-half pint of cream, and reduce by a third. Rub it through a tammy, and finish it with a further addition of two tablespoonfuls of cream, three oz. of very fine crayfish butter, and one tablespoonful of small, shelled crayfishes’ tails.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 95, p. 40. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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