Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauce for not only must the latter flatter the palate, but they must also vary in savor, consistency and viscosity, in accordance with the dishes they accompany.
—Escoffier
Filet de Bœuf Rossini à la Périgueux (Beef tenderloin coated with pâté de foie gras and duxelles, which is then wrapped in puff pastry and baked. The sauce is flavored with Madeira and truffle).
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