Sauce Mousseline Sabayon (Hollandaise with Cream and White-wine Fish Fumet)

From Mastering The Art of French Cooking, Volume One (1) (Vol 1)

Cookbook

Author(s): Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn

Page 84

Cuisine: French

Course: Sauces/Gravies

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