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] During the Three Emperors Dinner held on June 7 1867, the meal was prepared by chef Adolphe Dugléré for King William | of Prussia, Tsar Alexander || of Russia, and Otto von Bismarck.^[2] Puréed fava beans bound with a sauce bretonne were served as an accompaniment to roast saddle of mutton at the famously dinner at the Café Anglais .^[3]

References

^ Larousse Gastronomique (1961)
^ https://www.britannica.com/topic/Three-Emperors-Dinner
^ "Menus d'hier". Menus.free.fr. Retrieved 27 April 2011.

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[1] Larousse Gastronomique (1961)

[2] ttps://www.britannica.com/topic/Three-Emperors-Dinner

[hier-3] "Menus d'hier". Menus.free.fr. Retrieved 27 April 2011.

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v t e Brown sauces
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