bretonne, sauce



  • For fish: fish velouté mixed with a fine julienne of leek, celery, onion and mushrooms sweated in butter, simmered and skimmed and finished with cream and butter
  • feminine For cooked haricot beans: chopped onions fried in butter until light brown, white wine added and reduced by half, espagnole sauce, a little tomato sauce and chopped garlic added, simmered 8 minutes and finished with chopped parsley