PIQUANT SAUCE (Recipe)
PIQUANT SAUCE (Recipe) Prepare 2.5 dl-devilled sauces with wine vinegar. Just before serving, add 3-tablespoons coarsely chopped gherkins and 1 generous tablespoon chopped parsley. Serve the sauce with pork chops, boiled tongue, or sliceCiteste tot ... 31 cuvinte
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HONGROISE (HUNGARIAN) SAUCE
HONGROISE (HUNGARIAN) SAUCE Is based on onion, paprika, and white wine, with velouté or tomato concentrate added. Depending on what it is to be served with it is finished with MORNAY SAUCE (for eggs), a reduced fumet thickened with butter (forCiteste tot ... 46 cuvinte
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ROUX
ROUX A cooked mixture of equal amounts of flour and butter, used to thicken many sauces. The cooking periods vary, depending on the colour of ROUX required (a white or blond roux for a white sauce; a brown roux for a brown sauce). A whiteCiteste tot ... 130 cuvinte
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POIVRADE SAUCE (Recipe I)
POIVRADE SAUCE (Recipe I) Finely dice 150 g scraped or peeled carrots with cores removed, 100 g onions, and 100 g green streaky bacon. Cut 50 g celery into strips. Sweat very gently for approximately 20 minutes with 30 g butter, a sprig of tCiteste tot ... 195 cuvinte
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SAUCE VERT
SAUCE VERT Green sauce of chives, parsley, combined with mayonnaise sauce.Citeste tot ... 8 cuvinte
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NEWBURG SAUCE
NEWBURG SAUCE Is a cream sauce with addition of fresh cream and fish stock. It can also be used to accompany fish (particularly LOBSTER NEWBURG), fillets of sole garnish with lobster medallions.Citeste tot ... 27 cuvinte
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BUTTER SAUCE I
BUTTER SAUCE I Proceed as for Batard sauce, but use 30 g butter, 30 g flour. Do not thicken with egg yolk. This sauce is served with fish and boiled vegetables.Citeste tot ... 26 cuvinte
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GOOSEBERRY SAUCE (recipe)
GOOSEBERRY SAUCE (recipe) Cook 500 g gooseberries in a saucepan with ½ litre water and 75 g firmly packed sugar. When the pulp becomes very soft, strain and sieve piping hot. If the gooseberries are very ripe, add a few drops of lemCiteste tot ... 40 cuvinte
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SAUCE à l’ANGLAISE
SAUCE à l’ANGLAISE Chop 4 hard-boiled egg yolks very finely and mix them in a saucepan with some fairly thick velouté of the kind used as a sauce for an entrée. Then add a dash of pepper, some grated nutmeg the juice of a lemon, and a lCiteste tot ... 44 cuvinte
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AURORE SAUCE
AURORE SAUCE Adding ½ litre very thick puréed tomato sauce to 2 dl velouté sauce makes the traditional sauce. Finish with 50 g butter and put the sauce through a sieve. Today, however, sauce AURORE is a light béchamel sauce flavourCiteste tot ... 41 cuvinte
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NAPOLITAINE SAUCE (à la)
NAPOLITAINE SAUCE (à la) Invented by Carême, is made with horseradish, ham, Madeira, ESPAGNOLE SAUCE, redcurrant jelly, raisins, and (sometimes) candied citron. This sauce has nothing in common with Neapolitan cooking, whichCiteste tot ... 55 cuvinte
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APRICOT SAUCE II (Recipe)
APRICOT SAUCE II (Recipe) Purée 500 g stoned apricots. Put the purée in a saucepan with 5 dl water and 500 g sugar and boil for 5 minutes. Add 1-tablespoon cornflour mixed with cold water. Bring to the boil again, stirring. Remove from the heatCiteste tot ... 44 cuvinte
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FENNEL SAUCE (Recipe)
FENNEL SAUCE (Recipe) Prepare 2.5 dl English butter sauce and add 1-tablespoon chopped blanched fennel. This sauce is served with boiled or grilled fish.Citeste tot ... 20 cuvinte
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CARDINAL SAUCE
CARDINAL SAUCE Is a cream sauce with additional of fish stock, and reduced by half, fresh cream, lobster butter. Seasoned with a little cayenne garnish with a chopped truffles.Citeste tot ... 24 cuvinte
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ROBERT SAUCE
ROBERT SAUCE A sauce based on white wine and vinegar, which is the classic accompaniment to pork chops and other grilled (broiled) meats. It is wrongly attributed to a cook named ROBERT VINOT active at the end of the 16th century, but its origiCiteste tot ... 112 cuvinte
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ROYALE SAUCE (Recipe)
ROYALE SAUCE (Recipe) Mix together 2 dl chicken velouté sauce and 1 dl white chicken stock. Reduce by half, adding 1 dl cream during the reduction. Just before serving, add 2-tablespoon finely chopped raw truffle, then whisk in 50 g butter, andCiteste tot ... 41 cuvinte
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SAINT-MALO SAUCE
SAINT-MALO SAUCE A sauce for grilled fish (brill or turbot) for which there are several recipes Prosper Montagné reconized at least two. The most common version is a fish velouté with the addition of reduced white wine with shallots; it can beCiteste tot ... 83 cuvinte
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IVORY SAUCE
IVORY SAUCE A variety of suprême sauce enriched with white meat glaze or reduced veal stock, used especially for poached chicken. It is used thick for a chaud-froid sauce. Citeste tot ... 25 cuvinte
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SORREL SAUCE (Recipe)
SORREL SAUCE (Recipe) Cook 2 chopped shallots in ½ wineglass (generous) dry vermouth, and reduces by half. Add 1 wineglass double heavy cream and reduce again until the sauce is thick and smooth. Add 150 g finely shredded SORREL leaves,Citeste tot ... 61 cuvinte
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FRENCH SAUCE (Recipe)
FRENCH SAUCE (Recipe) Heat some béchamel sauce in a saucepan. When almost boiling, add a little garlic, a little grated nutmeg, and some mushrooms essence. Immediately before serving, just bring to the boil, then add some crayfish butter to colCiteste tot ... 51 cuvinte
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