Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. [1] [2]
Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served alongside fish. [2]
- ^ "Learn how to make Velouté sauce – one of the five French mother sauces". Escoffier Online. 2020-02-19. Retrieved 2020-10-16.
- ^
a
b Escoffier, Auguste (1846–1935) Auteur du texte (1912).
Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.
{{ cite book}}: CS1 maint: numeric names: authors list ( link)
 | This article about French cuisine is a stub. You can help Wikipedia by expanding it. |
Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. [1] [2]
Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served alongside fish. [2]
- ^ "Learn how to make Velouté sauce – one of the five French mother sauces". Escoffier Online. 2020-02-19. Retrieved 2020-10-16.
- ^
a
b Escoffier, Auguste (1846–1935) Auteur du texte (1912).
Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.
{{ cite book}}: CS1 maint: numeric names: authors list ( link)
|
| This article about French cuisine is a stub. You can help Wikipedia by expanding it. |