My mother recently returned from Paris extolling two dishes she had there. I would like to make one of these dishes for her since she is in the hospital recuperating from knee surgery.
One is a general request-she said that they were serving asparagus with two sauces everywhere she ate. She didn't tell me the two sauces but maybe one of you know or could recommend some for my fresh asparagus.
The second recipes is more difficult. She dined at (I think) Chez Christine and for dessert ordered sorbet. It came in a flat soup plate filled with a white sauce with a small lump in the middle. The lump was the sorbet and under the sauce were raspberries. I can handle the sorbet and the raspberries but I haven't the faintest idea what the sauce was. She said it wasn't a custard type sauce which eliminates my first impulse towards a creme anglais. Any suggestions?