Breton sauce
Breton sauce (fr. sauce bretonne) is a French compound sauce consisting of a velouté base with julienned onion, leeks, celery heart and mushrooms, mounted with butter and cream. It has been referred to as a brown version of sauce soubise, which has as its base a béchamel sauce.[1]
Puréed fava beans bound with a sauce bretonne were served as an accompaniment to roast saddle of mutton at the famously extravagant Three Emperors Dinner at the Café Anglais in 1867.[2]
References
[edit]- ^ Larousse Gastronomique (1961)
- ^ "Menus d'hier". Menus.free.fr. Retrieved 27 April 2011.
 | This article about French cuisine is a stub. You can help Wikipedia by expanding it. |
 | This condiment-related article is a stub. You can help Wikipedia by expanding it. |