Chapter III · The Small Compound Sauces · No. 98
Built upon: No. 30Hollandaise Sauce
98—Noisette Sauce
Prepare a Hollandaise Sauce according to the recipe under No. 30, Hollandaise Sauce. Add two oz. of hazel-nut butter at the last moment.
Serve this with salmon, trout, and all boiled fish in general.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 98, p. 42. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →