CHIVRY BUTTER* (Recipe)
CHIVRY BUTTER* (Recipe) To prepare about 250 g butter, use 150 g parsley, tarragon, chervil, chives, and if is possible burnet, and 20 g chopped shallots. Blanch the mixture for 3 minutes in boiling water, drain, cool immediately in cold waCiteste tot ... 60 cuvinte
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BASIC WHITE SAUCE
BASIC WHITE SAUCE Make 100 g pale blond roux with 50 g butter and 50 g flour. Blend in 1 litre white stock (chicken or veal). Bring to the boil and cook gently for 1-½ hours, skimming from time to time. Citeste tot ... 36 cuvinte
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SARLADAISE SAUCE (Recipe)
SARLADAISE SAUCE (Recipe) Mash 4 hard-boiled eggs yolks and blend with 2-tablespoons double (heavy) cream. Add 4-tablespoons very finely chopped fresh truffles and beat the sauce with olive oil as for mayonnaise. Add 1-tablespoon lemon juice, sCiteste tot ... 37 cuvinte
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ROBERT SAUCE (Recipe)
ROBERT SAUCE (Recipe) Cook 2 peeled finely chopped onions until golden brown in 25 g butter or lard. Sprinkle with 1-tablespoon flour a continue to cook until it browns. Add 2 dl whit wine and 3 dl stock (or 1 dl vinegar, and 1 dl water) and bCiteste tot ... 72 cuvinte
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DUXELLES SAUCE
DUXELLES SAUCE Prepare 4 tablespoons mushroom duxelles. Add 1 dl white wine and reduce until almost completely dry. Add 1.5 dl demi-glace sauce and 1 dl sieved tomato fondue. Boil for 2-3 minutes, pour into a sauceboat, and sprinkle with choppeCiteste tot ... 66 cuvinte
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GRIBICHE SAUCE
GRIBICHE SAUCE A cold sauce based on MAYONNAISE in which the raw yolk is replaced by hard-boiled egg yolk. Capers, fines herbes, and the chopped white of a hard-boiled egg are added. GRIBICHE SAUCE is served with calf’s head (téte de veau) or cCiteste tot ... 40 cuvinte
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PINEAPPLE SAUCE (Recipe)
PINEAPPLE SAUCE (Recipe) Poach some fresh pineapple in sugar syrup, or use the syrup from canned pineapple. Thicken the syrup with arrowroot and flavour it with rum, Kirsch, brandy, or a liqueur. This sauce can be poured over various hot oCiteste tot ... 43 cuvinte
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GRAVY SAUCE
GRAVY SAUCE Sauce made with juices from fried or roasted meats, usually thickened with flour. May be served over meat, tomatoes, rice, or bread.Citeste tot ... 21 cuvinte
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PEACH SAUCE I (Recipe)
PEACH SAUCE I (Recipe) Plunge some peaches in boiling water for 30 seconds, peel them, and remove the stones. Weigh the flesh and immediately sprinkle with lemon juice. Purée the peaches, then add one-third of their weight of caster (superfine)Citeste tot ... 50 cuvinte
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APRICOT SAUCE I (Recipe)
APRICOT SAUCE I (Recipe) Stone (pit) 12 apricots and reduce to a pulp in a blender or food processor. Put the pulp in a thick copper saucepan and add 5 dl light syrup. Bring to the boil, skim, and remove the pan from the heat when the sauce coaCiteste tot ... 124 cuvinte
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SOY SAUCE II
SOY SAUCE II A basic condiment from Southeast Asia and Japan (is called SHOYU in Japan and JIANG YONG in China). The sauce is made from Soya beans, wheat, water, and salt. Other ingredients can be used chopped pork in Canton, ginger and mushCiteste tot ... 124 cuvinte
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MOUSSELINE SAUCE
MOUSSELINE SAUCE Mousseline is used as an adjective to denote a sauce enriched with whipped cream (mayonnaise mousseline, hollandaise mousseline). It is also used of the paste or forcemeat used to make fish balls and mousses.Citeste tot ... 31 cuvinte
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BERCY SAUCE
BERCY SAUCE A French (Parisian sauce) favourite, which gives flavour without thickening. Is sauce made with 4 shallots chopped, cooked gently in 1 tablespoon of butter without browning. Add 1 dl white wine and 1 dl fish stock. Reduce to half thCiteste tot ... 82 cuvinte
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BÉCHAMEL SAUCE
BÉCHAMEL SAUCE A white sauce made by adding milk to a roux. (The original Béchamel sauce, which owes its name to the Marquis of Béchameil), (Duke of Orleans, Marquis of Nointel, became major domo to Louis XIV) King of France. Was prepared by aCiteste tot ... 85 cuvinte
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RUSSIAN SAUCE
RUSSIAN SAUCE Is made from mayonnaise mixed with caviar and possibly the creamy parts of lobster or crayfish. All these dishes (Russian salad, Russian sauce) are inspired by the classic cuisine as practised at the time of the TSARS, partCiteste tot ... 72 cuvinte
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CREAM SAUCE (Recipe)
CREAM SAUCE (Recipe) Add 1 dl fresh double cream to 2 dl béchamel sauce and boil to reduce by one-third. Remove from the heat and add 30-50 g butter and ½ -1 dl double cream. Stir well and strain. This sauce is served with vegetabCiteste tot ... 44 cuvinte
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VICTORIA SAUCE (For venison recipe)
VICTORIA SAUCE (For venison recipe) Prepare 2.5 dl ESPAGNOLE sauce; add 1.5 dl port and 3-tablespoons redcurrant jelly. Then add 8 peppercorns, 2 cloves, a small stick of cinnamon, and the blanched zest of an orange. Boil until reduced by one-Citeste tot ... 49 cuvinte
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ALLEMANDE SAUCE
ALLEMANDE SAUCE A white sauce, described as ‘GERMAN’ to differentiate it from the BROW ESPAGNOLE SAUCE, although both these basic sauces are of French origin. Made with veal or poultry stock, ALLEMANDE SAUCE accompanies offal, poached chicken,Citeste tot ... 46 cuvinte
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RÉGENCE SAUCE (Recipe)
RÉGENCE SAUCE (Recipe) Coarsely dice 100 g lean ham cut 1 onion into quarters; melt 50 g butter into a saucepan and cook the ham and onion without letting them brown. When the onion is almost cooked, add 1-sliced shallots. Deglaze the panCiteste tot ... 64 cuvinte
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CAESAR DRESSING
CAESAR DRESSING Soybean oil, anchovy, egg yolk, garlic, vinegar, lemon juice, salt.Citeste tot ... 8 cuvinte
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