99—Normande Sauce

Put in a sautépan one pint of fish velouté, three tablespoonfuls of mushroom liquor, as much oyster liquor, and twice as much sole fumet, the yolks of three eggs, a few drops of lemon-juice, and one-quarter pint of cream. Reduce by a good third on an open fire, season with a little cayenne, rub through a tammy, and finish with two oz. of butter and four tablespoonfuls of good cream.

This sauce is proper to fillet of sole “à la Normande,” but it is also frequently used as the base of other small sauces.