Boil the veloute sauce with the mushroom broth and that of oyster cooking.
| 🚻 4 Diners | 🕘 15m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make normanda sauce: |
| 1/2 liter of fish veluoté (see fish veluoté) 2 dl. of mushroom cooking juice 1/2 cooking glass of oysters 4 egg yolks 3 tablespoons of fresh milk 125 gr. of butter. |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make normanda sauce:
2. reduce to 2/3 parts of the initial volume and then link with beaten egg yolks with fresh milk cream.
3. Go through the ESTEMEÑA and put back on the fire, stir constantly until you start boiling.
4. Remove from fire and incorporate butter.
5. for fish.
