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recipes

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MADEIRA SAUCE (modern recipe)

MADEIRA SAUCE (modern recipe) Preheat the oven to 240 c (or gas 9). Put 1 kg crushed veal bones into an ovenproof dish and place in the oven. Turn the bones over from time to time so that they colour evenly. Meanwhile peel and dice 2 carrots an
Citeste tot ... 178 cuvinte

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BREAD SAUCE (Recipe)

BREAD SAUCE (Recipe) Chop 2 shallots and cut a thin slice of lean ham into small pieces. Place in a saucepan with 2-3 tablespoons white veal stock and a little coarsely ground pepper. Simmer and reduce over a low heat. Remove the ham, and add 1
Citeste tot ... 63 cuvinte

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NANTUA SAUCE (recipe)

NANTUA SAUCE (recipe) Make 2 dl béchamel sauce. Add an equal volume each of strained crayfish cooking liquor and single (light) cream. Boil to reduce by one-third. While the liquid is boiling beat 100 g crayfish butter, 1-teasponn brandy, and a
Citeste tot ... 51 cuvinte

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GODARD SAUCE (Recipe)

GODARD SAUCE (Recipe) Cook 2-tablespoons ham mirepoix in butter, add 2 dl champagne, and boil down by half. Moisten with 2 dl demi-glace sauce and 1 dl mushrooms essence* and boil down again by one-third. Strain.
Citeste tot ... 31 cuvinte

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SAUCE á la BRETONE (from Carême’s recipe)

SAUCE á la BRETONE (from Carême’s recipe) Cut 6 large onions into rings and brown in clarified butter. Drain and add 2 ladles of consommé and 2 of thickened ESPAGNOLE SAUCE. Add a little granulated sugar, a little white pepper, then a l
Citeste tot ... 49 cuvinte

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ZINGARA SAUCE

ZINGARA SAUCE A sauce or garnish containing paprika and tomato (zingara means ‘GIPSY’ in Italian). ZINGARA sauce is a mixture of demi-glace and tomato sauce mixed with ham, pickled tongue, and mushrooms (truffle is an optional extra) and season
Citeste tot ... 80 cuvinte

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FINANCIÉRE SAUCE (recipe)

FINANCIÉRE SAUCE  (recipe)           Put some shredded lean ham, a pinch of mignonette (coarsely ground white pepper, a little thyme and bay leaf, some shredded mushrooms and truffles, and 2 glasses of dry Madeira into a saucepan. Simmer and r
Citeste tot ... 102 cuvinte

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SAGE and ONIONS SAUCE (Recipe)

SAGE and ONIONS SAUCE (Recipe) Cook 2 large onions for 8 minutes in boiling salted water. Drain them and chop them. Put the chopped onion into a saucepan with 100 g fresh white breadcrumbs and 25 g butter. Season with salt and pepper and add 1-
Citeste tot ... 66 cuvinte

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MUSTARD SAUCE (For grills)

MUSTARD SAUCE   (For grills) Peel and finely chop 50 g onions and soften them in butter. Add 1.5 dl white wine, salt, and pepper and reduce until almost dry. Then add 2.5 dl demi-glace sauce and reduce by one-third. Blend in 1 tablespoon Dijon
Citeste tot ... 49 cuvinte

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DRIED-CHERRY SAUCE (Recipe)

DRIED-CHERRY SAUCE  (Recipe) Clean and wash 225 g dried cherries. Pound them in the mortar and place them in a saucepan with 1 ½ tablespoons icing (confectioners’) sugar, 2 glasses good-quality Burgundy wine, ¼ glass vinegar, a pi
Citeste tot ... 82 cuvinte

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ANCHOVY SAUCE (COLD)

ANCHOVY SAUCE (COLD) Thoroughly desalt 6-8 anchovy fillets by soaking them in milk. Drain, wipe, and purée them in a blender with 1-tablespoon CAPERS, 1 dl. Oil, the juice of ½ LEMON, salt and pepper. Serve as a dip with an assortment of
Citeste tot ... 75 cuvinte

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CHUTNEY SAUCE

CHUTNEY SAUCE Mango fruit, sugar, corn syrup, distilled vinegar, water, Ginger, raisin, and pepper.
Citeste tot ... 11 cuvinte

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FRUIT SAUCE

FRUIT SAUCE Tomatoes, vinegar, raisin. And fruits are combined in this sauce. Darker than tomato sauce it is similar in texture and used on the same type of cooked fish and meat dishes.
Citeste tot ... 28 cuvinte

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WORCESTERSHIRE SAUCE

WORCESTERSHIRE SAUCE An English condiment whose recipe was apparently discovered in the East Indies by Sir Marcus Sandys, a native of Worcestershire. On returning home, he asked the English grocers Lea & Perrins to make up a sauce that res
Citeste tot ... 184 cuvinte

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BORDELAISE SAUCE I

BORDELAISE SAUCE I  Place in a saucepan 2 clove of garlic, a pinch of tarragon, the deseeded flesh of a lemon, a small bay leaf, 2 cloves, a glass of SAUTERNES (very sweet wine), and 2-teaspoon olive oil. Simmer gently. Skim off all the fat fr
Citeste tot ... 95 cuvinte

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SCOTCH EGG SAUCE

SCOTCH EGG SAUCE Is a béchamel sauce containing sieved hard-boiled egg yolks and whites cut into small strips. It is used for poached fish.
Citeste tot ... 21 cuvinte

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BROWN BITTER ORANGE SAUCE (For roast duck) Recipe

BROWN BITTER ORANGE SAUCE (For roast duck) Recipe Cut the zest of a Seville (bitter) orange (or a sweet orange) and half a lemon into thin strips; blanch, cool, and drain. Heat 20 g sugar and 1-tablespoon good wine vinegar in a saucepan unti
Citeste tot ... 78 cuvinte

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RED WINE SAUCE (Recipe)

RED WINE SAUCE (Recipe) Select the fish of your choice and cook it in 1.5 dl mirepoix cooked in butter, 5 dl red wine, 1 clove of garlic, and some mushrooms skins. Remove the fish, and then reduce the liquid by one-third. Thicken with kneaded b
Citeste tot ... 64 cuvinte

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MAYONNAISE SAUCE

MAYONNAISE SAUCE A cold emulsified sauce consisting of egg yolks and oil blended together and flavoured with vinegar, salt, pepper, and mustard. A Provençale version called Aïoli exists with the consistency of butter and highly garlicked.
Citeste tot ... 31 cuvinte

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VELOUTÉ SAUCE

VELOUTÉ SAUCE One of the basic white sauces, made with white veal or chicken stock or a fish fumet, thickened with a white or golden roux. Numerous other sauces are derived from it ALLEMANDE, CAPERS, POULETTE, and MUSHROOM sauces (from veal ve
Citeste tot ... 53 cuvinte

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