MIGNONETTE
MIGNONETTE Coarsely ground pepper, particularly from the more flavoursome white peppercorns. (Formerly, a mignonette was a small muslin (cheesecloth) sachet fillet with peppercorns and cloves, used to flavour soups and stews).Citeste tot ... 26 cuvinte
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REFORM SAUCE
REFORM SAUCE An English sauce based on a POIVRADE SAUCE with the addition of gherkins, hard boiled egg whites, mushrooms, pickled tongue, and truffle. It is served with lamb cutlets or may be used to fill an omelette. The sauce can also be prepCiteste tot ... 69 cuvinte
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SWEET-and-SOUR SAUCE
SWEET-and-SOUR SAUCE The association of two contrasting flavours, acid and sweet, in the same dish is a very old culinary practice still common today in many countries. Honey with vinegar and verjuice were among the basic ingredients of the seaCiteste tot ... 153 cuvinte
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RÉMOULADE SAUCE
RÉMOULADE SAUCE A cold sauce made by adding mustard, gherkins, capers, and chopped herbs to the mayonnaise; it is sometimes finished with a little anchovy essence, and chopped hard-boiled egg may be included. Its name may originate from the PicCiteste tot ... 80 cuvinte
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VILLEROI SAUCE
VILLEROI SAUCE (Dedicated to Marshal de Villeroi, mentor of Luis XV) is an Allemande sauce, made either with meat stock (for coating meat) or fish stock (to coat fish), mixed with white stock and mushroom essence and then reduced; the sauce mayCiteste tot ... 76 cuvinte
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CHATEAUBRIAND SAUCE
CHATEAUBRIAND SAUCE Made with fat, lemon juice, tarragon, shallots, minced parsley, Spanish sauce, salt and pepper.Citeste tot ... 11 cuvinte
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VICTOR HUGO SAUCE
VICTOR HUGO SAUCE Egg yolks blended with butter, vinegar, lemon juice, meat stock, horseradish sauce, seasoned with tarragon.Citeste tot ... 14 cuvinte
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RICHELIEU SAUCE (Recipe)
RICHELIEU SAUCE (Recipe) Dice 4 onions and fry them in clarified butter without letting them colour; drain, then continue cooking them in 2-tablespoons consommé with a little caster (superfine) sugar, a pinch of greeted nutmeg, and some coarseCiteste tot ... 59 cuvinte
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ITALIENNE (à l’) SAUCE
ITALIENNE (à l’) SAUCE Sauce based on a Duxelles of mushrooms, ham, and chopped herbs or garnished with artichoke hearts or macaroni. It is also applied to pasta cooked al dente and to many other dishes typical of Italian cookery.Citeste tot ... 36 cuvinte
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PÉRIGUEUX SAUCE (Recipe)
PÉRIGUEUX SAUCE (Recipe) Clean, peel, and dice some truffles and gently braise them in butter for 10 minutes. Then add them to some Madeira sauce just before mixing in the cornflour (cornstarch) and Madeira. Citeste tot ... 30 cuvinte
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CAPER SAUCE (SAUCES aux CAPRES)
CAPER SAUCE (SAUCES aux CAPRES) To accompany boiled fish, add 2 level tablespoons pickled CAPERS, well drained, to 2.5 dl HOLLANDAISE SAUCE, or BUTTER SAUCE. To accompany ENGLISh-STYLE boiled MUTTON, prepare melted butter sauce, adding thCiteste tot ... 50 cuvinte
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PEACH SAUCE II (Recipe)
PEACH SAUCE II (Recipe) Prepare some peaches purée as in previous recipe. Put the purée into a heavy-based saucepan together with half its weight of sugar, and cook over a brisk heat for 7-8 minutes, stirring continuously. Allow cooling, then fCiteste tot ... 53 cuvinte
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SAMBAL SAUCE
SAMBAL SAUCE Comparable to chutney in Indian cookery, SAMBALS are spicy accompaniments widely used in oriental rice and noodles. Is made with onions, red peppers, and selection of spices.Citeste tot ... 24 cuvinte
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CHAMBERTIN SAUCE
CHAMBERTIN SAUCE Peel and diced 2 carrots and 2 onions. Soften them with 20 g butter in a shallow frying pan. Add a BOUQUET GARNI; 100 g chopped MUSHROOMS (including stalks and peeling), half a chopped clove of garlic, 250 g trimmings from whCiteste tot ... 77 cuvinte
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ITALIAN SAUCE (recipe)
ITALIAN SAUCE (recipe) Clean and chop 250 g button mushrooms, 1 onion, and 1 shallots. Heat 4 tablespoons olive oil in a saucepan, add the chopped vegetables, and cook over a high heat (the juice from the mushrooms must be completely evaporatedCiteste tot ... 68 cuvinte
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ENGLISH CREAM SAUCE
ENGLISH CREAM SAUCE Make a white roux with 50 g butter and 30 g flour. Add 3.5 dl white consommé, 3-tablespoons mushrooms essence, and 1 dl double heavy cream. Bring to the boil, add a small bunch of parsley and a small onion, and simmer gentlyCiteste tot ... 61 cuvinte
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ROUENNAISE (à la)
ROUENNAISE (à la) A highly spiced BORDELAISE SAUCE to which chicken liver has been added. This sauce may also be served with poached eggs. And the famous duck or duckling, for which Rouen is famous.Citeste tot ... 31 cuvinte
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MUSHROOM ESSENCE
MUSHROOM ESSENCE Strain some liquid in which mushrooms have been cooked and reduce it considerably. It is used to flavour sauces or stuffings.Citeste tot ... 19 cuvinte
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BROWN CHAUD-FROID SAUCE (For fish and game)
BROWN CHAUD-FROID SAUCE (For fish and game) Mix ½ litre demi-glace and ½ litre greatly reduced and clarified fish or game fumet (if must have the consistency of wobbly jelly). Gradually pour the hot mixture over 16 egg yolks andCiteste tot ... 42 cuvinte
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CINGHALAISE (à la)
CINGHALAISE (à la) A kind of VINAIGRETTE to which a salpicon of vegetables in oil and herbs is added, and in which only the presence of CURRY is evocative of Sri Lanka.Citeste tot ... 28 cuvinte
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