PARSLEY SAUCE I (Recipe)
PARSLEY SAUCE I (Recipe) Prepare a sauce with 30 g roux and 2.5 dl freshly cooked fish stock that is strongly flavoured with parsley. Cook for 8 minutes and strain. Just before serving, add 1-tablespoon chopped blanched parsley and a dash of leCiteste tot ... 49 cuvinte
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MIREPOIX
MIREPOIX A culinary preparation created in the 18th century by the cook of the Duc de Lévis-Mirepoix, a French field marshal and ambassador of Louis XV. It consists of a mixture of diced vegetables (carrot, onion, celery); raw ham or lean bacoCiteste tot ... 138 cuvinte
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GÉNOISE SAUCE ( SAUCE ‘GÉNOISE’) (Recipe)
GÉNOISE SAUCE ( SAUCE ‘GÉNOISE’) (Recipe) Pour into a saucepan 2 glasses red Bordeaux wine. Add 2 tablespoons fines herbes (consisting of mushrooms, truffles, parsley, and 2 shallots, all blanched and chopped), a small pinch of quatre-épicesCiteste tot ... 75 cuvinte
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MOSCOVITE SAUCE (à la MOSCOVITE) –
MOSCOVITE SAUCE (à la MOSCOVITE) – Is a POIVRADE SAUCE to which pine kernels, sultanas (seedless white raisins), and juniper berries have been added. Is served with game.Citeste tot ... 23 cuvinte
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APPLE SAUCE
APPLE SAUCE A purée of stewed APPLES and little sugar for sweetening, occasionally enlivened by the addition of a SPICE such as NUTMEG, CINNAMON, MACE, or GINGER. In northern Europe this sauce is served with ROAST PORK as well as ROAST GOOSE anCiteste tot ... 44 cuvinte
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DEMI-GLACE SAUCE
DEMI-GLACE SAUCE A rich brown sauce made by boiling and skimming ESPAGNOLE SAUCE and adding white stock or estouffade. It usually has the addition of Madeira, sherry, or similar wine.Citeste tot ... 25 cuvinte
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TARTARA SAUCE
TARTARA SAUCE The classic French recipe for SAUCE TARTARE is mayonnaise, chopped hard-boiled eggs, chopped onion and chives, while commercial version may contain dill pickles, parsley and onions. Usually served with fried fish and shellfish, itCiteste tot ... 37 cuvinte
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ONION SAUCE (Recipe)
ONION SAUCE (Recipe) Cook 100 g chopped onions in 3 dl milk seasoned with salt, pepper, and nutmeg. As soon as the onions are cooked, strain and use the milk in which the onions were cooked to make a white sauce by stirring it into a roux madeCiteste tot ... 88 cuvinte
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ROQUEFORT SAUCE (Recipe)
ROQUEFORT SAUCE (Recipe) Mash 80 g Roquefort with a fork, blend in 6 Petits Suisses (or 100 g cream cheese), and mix well. Add 3-tablespoons fresh cream and 1-tablespoon Cognac, and season with pepper and salt (if necessary). Stir well and chilCiteste tot ... 40 cuvinte
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RUSSIAN SAUCE (COLD) (Recipe)
RUSSIAN SAUCE (COLD) (Recipe) Mix equal quantities of caviar and finely sieved creamy parts (liver) of lobster. Make some mayonnaise and add caviar mixture use 1 part mixture to 4 parts mayonnaise. This sauce may be seasoned with a littleCiteste tot ... 37 cuvinte
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EGG SAUCE
EGG SAUCE A hot English sauce made of diced hard-boiled (hard-cooked) eggs and butter, served particularly with poached fish.Citeste tot ... 15 cuvinte
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TABASCO SAUCE
TABASCO SAUCE The pepper used in the manufacture of this famous, hot relish are the CAPSICUM ANNUUM, and CAPSICUM FRUTESCENS varieties, originally from Tabasco region of Mexico. The peppers are harvested by hand, ground to a pulp and packed intCiteste tot ... 108 cuvinte
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VÉRON SAUCE
VÉRON SAUCE In classic cuisine Véron’s name has been given to a Normande sauce with herbs mixed with veal fumet or stock, seasoned with cayenne, and snipped chervil or tarragon. This sauce it is served with breaded or grilled fish. Citeste tot ... 37 cuvinte
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BRETONE SAUCE (Modern recipe)
BRETONE SAUCE (Modern recipe) Cut the white part of a LEEK, a quarter of a CELERY heart, and an ONION into thin strips. Soften gently in a covered pan with 1-tablespoon butter and a pinch of salt for approximately 15 minutes. Then add 2 tablesCiteste tot ... 110 cuvinte
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BONE-MARROW SAUCE
BONE-MARROW SAUCE Shallot, white wine, salt and pepper, veal stock or well-reduce meat sauce or meat extract. Bone marrow diced and poached. Fresh butter lemon juice and sprinkle with chopped parsley.Citeste tot ... 25 cuvinte
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ORIENTAL SAUCE
ORIENTAL SAUCE Make some tomato fondue and add saffron and a salpicon of red and green peppers. Make some very thick mayonnaise. Add the chilled tomato fondue to the mayonnaise and keep cold until ready to serve.Citeste tot ... 32 cuvinte
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RANCH STYLE DRESSING
RANCH STYLE DRESSING Soybean oil, vinegar, sugar, spices, egg yolk, mustard, flour and water.Citeste tot ... 11 cuvinte
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GRAND VENEUR SAUCE (recipe)
GRAND VENEUR SAUCE (recipe) Prepare a POIVRADE SAUCE using the trimmings of cooked venison, and boil it down to obtain at least 2 dl. Strain, and then blend it with 1-tablespoon redcurrant jelly and 2 tablespoons cream. Whisk. If the sauce isCiteste tot ... 57 cuvinte
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CHAMBORD SAUCE (Sauce Chambord)
CHAMBORD SAUCE (Sauce Chambord) Prepare a GENEVOISE SAUCE with the braising stock of the fish that is being cooked; dilute it with red wine and coat the fish with it.Citeste tot ... 26 cuvinte
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MUSKETEER SAUCE (Recipe)
MUSKETEER SAUCE (Recipe) Prepare 5 dl mayonnaise and add 2-tablespoons chopped shallots (cooked in white wine until the liquid has completely reduced) and 1-tablespoon dissolved meat glaze. Mix together and season with a little cayenne. TCiteste tot ... 37 cuvinte
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