Herb sauce (Sauce aux fines herbes) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 38) by Auguste Escoffier

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Calf's liver brochettes (Brochettes de foie de veau)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Uses the book's "White fish stock (Fumet blanc de poisson)", "Ordinary or white consomme (Fonds blancs ordinaires)", and "White veal stock and poultry stock (Fonds de veau blanc et de volaille)". See recipe for variations.

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