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DEVILLED SAUCE (ENGLISH RECIPE)

DEVILLED SAUCE (ENGLISH RECIPE) Add 1 tablespoon chopped shallot to 1.5 dl vinegar, and reduce by half. Then add 2.5 dl ESPAGNOLE SAUCE and 2-tablespoon tomato purée. Cook for 5 minutes. Just before serving, add 1 tablespoon Harvey sauce or s
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SOY SAUCE

SOY SAUCE A dark, almost black, thin sauce, the main condiment in China and Far East, and largely used in place of salt. Typically, SOY is made from fermented SOYBEAN (Glycine max). For example, in the Japanese fermented SHOYU, SOYBEAN flakes
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A 1 STEAK SAUCE (BOTTLED SAUCE)

A 1 STEAK SAUCE (BOTTLED SAUCE) Made with COLOR, TOMATO PURÉE, DISTILLED VINEGAR, CORN SYRUP, RASIN, SPICES, ORANGE BASE, LEMON, GRAPEFRUIT JUICE, ORANGE PEEL, GARLIC and CARAMEL.
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ÉCOSSAISE SAUCE

ÉCOSSAISE SAUCE Gently braise in butter 4 tablespoons vegetables brunoise and some green beans cut up into very small dice. Prepare 2 dl cream sauce and put through a strainer. Add the vegetable mixture.
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POIVRADE SAUCE (Recipe II)

POIVRADE SAUCE  (Recipe II) Put 2 sliced carrots, and 2 sliced onions in a saucepan. Add a little lean ham, a few sprig of parsley, a little thyme, a bay leaf, a generous pinch of mignonette*, a little mace, then 2-tablespoons good vinegar and
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BORDELAISE SAUCE II (FOR GRILLED MEAT)

BORDELAISE SAUCE II (FOR GRILLED MEAT) Boil dawn by two-third 2 dl red wine with 1 tablespoon chopped shallot, a spring of thyme, a piece of bay leaf, and a pinch of salt. Pour in 2 dl DEMI GLACE SAUCE. Boil dawn by one-third, remove from heat
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GREEN SAUCE (Recipe)

GREEN SAUCE (Recipe) Prepare 3 dl mayonnaise and 1 dl tablespoon, purée of green herbs (spinach, watercress, parsley, chervil, and tarragon), blanched for 1 minute in boiling water, cooled under the tap, thoroughly dried, and then pounded in a
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HOLLANDAISE SAUCE au SUPRÊME (recipe)

HOLLANDAISE SAUCE au SUPRÊME  (recipe) Put 6 egg yolk in a saucepan; add about 50 g best quality butter, a pinch of salt and pepper, a pinch of grated nutmeg, 1 tablespoon ALLEMANDE SAUCE, and 1 tablespoon chicken stock. Stir this sauce o
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CREAMY ITALIAN DRESSING

CREAMY ITALIAN DRESSING Soybean oil, bell pepper, distilled vinegar, water, sugar, salt, onion, garlic, and spices.
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CAHASSEUR SAUCE

CAHASSEUR SAUCE Sauce made with mushroom, shallots, tomatoes, and white wine. This sauce, with the addition of sautéed chicken livers, is also suitable for poached or shirred eggs, and may also be used as an omelette filling.    In classic
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MINT SAUCE

MINT SAUCE Is a very simple preparation of finely chopped mint leaves (spearmint – or apple mint), with brown sugar, pinch of salt, and a little pepper and leave to marinate. MINT SAUCE is the traditional accompaniment for roast leg of lamb in
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COCKTAIL SEAFOOD SAUCE

COCKTAIL SEAFOOD SAUCE A tangy Mayonnaise sauce containing tomatoes purée, occasionally Brandy and grated horseradish, and dash of lemon juice.
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AVOCADO SAUCE

AVOCADO SAUCE Blend together avocado flesh with lemon juice in the following proportions 2-tablespoon juice to a medium-size avocado. Add an equal volume of whipped cream mad mix together. Pour into a sauceboat and serve very cold with hot or c
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PARISIAN SAUCE (Recipe)

PARISIAN SAUCE  (Recipe) Beat 2-3 Petit-Suisse cheeses (45% butterfat) in a mixing bowl. (Alternatively, use 2-3 oz cream cheese.) Season with salt a sprinkle with paprika. Add 2-tablespoons lemon juice, and then beat the sauce like a mayonnai
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ROMAINE SAUCE (à la)

ROMAINE SAUCE (à la) Is the classic sauce to serve with roast venison; it is a sweet-and-sour sauce made with dried vine fruit, game stock, and pine kernels.
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SHALLOTS SAUCE (Recipe)

SHALLOTS SAUCE (Recipe) Peel some shallots and chop them very finely. Add to a good wine vinegar and season with salt and pepper. This sauce is traditionally served with oysters or raw mussels.
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BÉCHAMEL SAUCE (MODERN RECIPE)

BÉCHAMEL SAUCE (MODERN RECIPE) Melt 40 g butter over low heat in a heavy saucepan. Add 40 g flour and stir briskly until the mixture is smoothly blended, without allowing it to change colour. Add ½ litre milk and Wisk well with a wire wh
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KNEADED BUTTER

KNEADED BUTTER Mix together equals amounts of softened butter and flour (soften the butter with a fork to incorporate the flour). Kneaded butter is used to thicken stews and sauces. It is added in small knobs to the boiling liquid, which is the
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ENGLISH BUTTER SAUCE (Recipe)

ENGLISH BUTTER SAUCE (Recipe) Make a white roux with 30 g butter and 30 g flour. Then whisk in vigorously 2.5 dl boiling sated water. Season with salt and pepper, and whisk in 100 g butter cut into pieces.
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MORNAY SAUCE

MORNAY SAUCE A Béchamel sauce enriched with egg yolks and flavoured with grated Gruyère cheese, and fresh cream. It is used to coat dishes to be glazed under the grill (broiler) or browned in the oven, including poached eggs, fish, shell
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