Veron (sauce) : The Véron sauce is in classic kitchen a variant full Norman sauce, who accompanied the fish.
She is made of Norman sauce,échalotes,tarragon, chervil, tomatoes, (or from spanish sauce) of black pepper, White wine as well as vinaigre de White wine, veal stock,gasoline byanchovy savory and a pinch de Cayenne pepper.
Véron sauce bears the name of the Doctor Louis Désiré Véron (1798-1867) who abandoned medicine for the more fashionable life of writer, director of the Opera, lover of the actress Rachel, political influence and leading moderator of dinners sumptuous for the Parisian elite.