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Breton sauce

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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]

References

  1. ^ Larousse Gastronomique (1961)
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