RAVIGOTE SAUCE
RAVIGOTE SAUCE A spicy sauce served hot or cold but always highly seasoned. Cold RAVIGOTE is vinaigrette mixed with capers, chopped herbs, and chopped onions. The hot sauce is made by adding veal velouté sauce to equal quantities of white wineCiteste tot ... 74 cuvinte
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MELBA SAUCE
MELBA SAUCE A combination of raspberries, currant jelly, water, sugar and corn starch, cooked until smooth but pourable for serving over Ice cream or the world famous PEACH MELBA, dedicated to Australian soprano Nellie Melba in 1892 by EscoffieCiteste tot ... 42 cuvinte
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DIPLOMAT SAUCE (Recipe)
DIPLOMAT SAUCE (Recipe) Add 2-tablespoons truffle parings or chopped mushrooms stalk to 2 dl fish fumet and reduce by half. Make 80 g white roux and add 8 dl (generous) fish stock (use the cooking liquid of the fish specified in the recipe). SCiteste tot ... 90 cuvinte
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PÉRIGOURDINE SAUCE
PÉRIGOURDINE SAUCE Consists of a demi-glace sauce enriched with a little foie gras purée and truffles cut into large slices. Many other dishes from Périgord region are described as à la périgourdine despite the fact that they contCiteste tot ... 37 cuvinte
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LYONNAISE SAUCE (recipe)
LYONNAISE SAUCE (recipe) Cook 3 tablespoons finely chopped onions in 1-tablespoon butter. When the onions are softened, add ½ litre vinegar and ½ litre white wine. Reduce until almost evaporated, and then add 2 dl demi-glace. BoiCiteste tot ... 50 cuvinte
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GREEN GODDES DRESSING
GREEN GODDES DRESSING Soybean oil, water, egg yolk, distilled vinegar, corn syrup, buttermilk, sour cream, parsley, spices salt, dehydrated onion and garlic, anchovies extract.Citeste tot ... 20 cuvinte
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TRUFFLE SAUCE
TRUFFLE SAUCE Cook very black fresh truffles in a mixture of half Madeira, half meat stock, with a little tomato purée, for 10 minutes. Drain and cut into julienne strips. Cover the pan tightly and reduce the liquid to a few teaspoons, then addCiteste tot ... 71 cuvinte
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BEAUHARNAISE SAUCE
BEAUHARNAISE SAUCE Mix together 2 dl Bérnaise sauce and 2-tablespoon tarragon-flavoured butter. This sauce is served with grilled (broiled) and fried meat and grilled (broiled) fish.Citeste tot ... 22 cuvinte
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GENEVOISE SAUCE (recipe)
GENEVOISE SAUCE (recipe) Crush 500 g salmon trimmings. Peel and dice a large carrot and a large onion. Cut 10 parsley sprigs into small pieces. Sauté all these in 15 g butter for 5 minutes over a low heat. Add a sprig of thyme, half bay leaf,Citeste tot ... 98 cuvinte
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CHANTILLY SAUCE
CHANTILLY SAUCE Made with SUPREME SAUCE (very thick), and whipped cream. Use hot to coat a chicken or poached white offal.Citeste tot ... 18 cuvinte
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BROWN CHAUD-FROID SAUCE (For various meats)
BROWN CHAUD-FROID SAUCE (For various meats) To make 5 dl sauce, put 3.5 dl demi-glace glaze and 2 dl light brown gelatinous stock into a thick-bottomed sauté pan. Reduce by a good third over a high heat, stirring with a spatula and graduallyCiteste tot ... 214 cuvinte
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PÉRIGUEUX SAUCE
PÉRIGUEUX SAUCE A Madeira sauce containing finely diced or chopped truffles. It is served with small cuts of meat, poultry, or game, bouchées, etc., these preparations are described as Périgueux or à la Périgourdine.Citeste tot ... 29 cuvinte
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CRANBERRY SAUCE (recipe)
CRANBERRY SAUCE (recipe) Cook 250 g of cranberry in 500 ml of water over high heat until the fruits split. Strain immediately and press through a fine sieve. Add a few spoonfuls of the cooking liquid and a little sugar to this purée. Heat thCiteste tot ... 52 cuvinte
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COLBERT SAUCE
COLBERT SAUCE Is a sauce made with meat glaze, water, and butter? Seasoned with nutmeg, and cayenne, lemon juice, and chopped parsley, and Madeira wine.Citeste tot ... 20 cuvinte
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VÉNITIENNE SAUCE (Recipe)
VÉNITIENNE SAUCE (Recipe) Boil together in a saucepan 2-tablespoons ALLEMANDE sauce, a generous pinch of chopped tarragon blanched and drained on a fine silk strainer, 1-tablespoon chicken glaze, a little Isigny Butter, a pinch of grated nutmegCiteste tot ... 39 cuvinte
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ANISEED SAUCE (Recipe)
ANISEED SAUCE (Recipe) Cook 2 lumps sugar and 3-tablespoons vinegar to a caramel. Add 1 dl white wine and 1-teaspoon green anise, bring to the boil, and strain. Boil again and reduce by two-thirds. Add 3 dl thickened brown veal stock. Boil quickCiteste tot ... 49 cuvinte
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PARSLEY SAUCE II (Recipe)
PARSLEY SAUCE II (Recipe) Make 2.5 dl butter sauce add 1-tablespoon chopped blanched parsley and a little lemon juice. This sauce is served with calf’s head and feet, poached chicken, boiled rabbit, boiled ham, and braised veal.Citeste tot ... 33 cuvinte
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PORT WINE SAUCE
PORT WINE SAUCE To 1 dl PORT add ½ tablespoon chopped shallots, a sprig of thyme, and a piece of bay leaf. Reduce by half and then add the juice of 1 orange and half a lemon, together with a pinch of grated orange peel. Add 2 dl thickeneCiteste tot ... 67 cuvinte
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MUSHROOM SAUCE
MUSHROOM SAUCE Brown sauce made by combining fat, flour, stock, sliced mushroom and seasoning.Citeste tot ... 12 cuvinte
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VILLAGEOISE (à la)
VILLAGEOISE (à la) This is either a béchamel sauce mixed with onions softened in butter, veal or poultry stock, and mushroom essence, which is strained thickened with egg yolk, and finished with butter, or a light velouté sauce mixed witCiteste tot ... 46 cuvinte
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