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Sauce normande: Difference between revisions
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|title=Sauce normande, Egg recipe Cooking Wiki | |||
|titlemode=replace | |||
|keywords=Sauce normande recipe Egg recipes from The cook's Wiki | |||
|description=This sauce is a member of the Sauce veloute family | |||
}} | |||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=1st April 2013 | |||
|Author=Chef | |||
|ImageComment = ''Velouté de mousseron'' | |ImageComment = ''Velouté de mousseron'' | ||
|Servings = Makes about 380ml | |Servings = Makes about 380ml | ||
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}} | }} | ||
This [[Sauce|sauce]] is a member of the [[Sauce velouté]] family. | This [[Sauce|sauce]] is a member of the [[Sauce velouté]] family. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 50g [[Butter|butter]] | | 50g [[Butter|butter]] | ||
| A further 3 tablespoons [[Cream|cream]] | | A further 3 tablespoons [[Cream|cream]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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{{RecipeMethod | {{RecipeMethod | ||
| Pour the [[Sauce velouté]], [[Fish|fish]] [[Fumet|fumet]] and [[Mushroom|mushroom]] [[Liquor|liquor]] into a saucepan and reduce by one | | Pour the [[Sauce velouté]], [[Fish|fish]] [[Fumet|fumet]] and [[Mushroom|mushroom]] [[Liquor|liquor]] into a saucepan and reduce by one third over a good heat. | ||
| Mix the [[Egg yolks|egg yolks]] with the [[Cream|cream]] and add to the pan. | | Mix the [[Egg yolks|egg yolks]] with the [[Cream|cream]] and add to the pan. | ||
| Heat through and finish off with the 3 tablespoons [[Cream|cream]] and the [[Butter|butter]]. | | Heat through and finish off with the 3 tablespoons [[Cream|cream]] and the [[Butter|butter]]. | ||
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* ''Larousse Gastronomique'' (1961) | * ''Larousse Gastronomique'' (1961) | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:French recipes]] | [[Category:French recipes]] | ||
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[[Category:Fish recipes]] | [[Category:Fish recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
[[Category:Unusual recipes]] | |||