Академический Документы
Профессиональный Документы
Культура Документы
Name of Sauces
Ingredients
Demi-Glaze
(Fr. Demi-glace)
Bercy
Chasseur
Charrcutiere
Bordelaise
Chaudfroid
Devil (Diable)
Piquant
Chopped shallots + vinegar + white wine Grilled pork chops, rice, pastas.
+ demi-glaze and strain, garnish with
gherkins, chervil, chopped tarragon and
pepper.
Robert Sauce
BECHAMEL SAUCE
Food with which cooked or
Name of Sauces
Ingredients
served
Thin Bechamel sauce, mixed with hard- .Poached fish or boiled fish,
boiled yolk, sieved, garnished with white eggs, lamb.
of eggs cut into strips.
Mornay
Cream
Soubise
Cardinal
Fish
Parsley
Mustard
Grilled herrings.
Anchovy
Onion sauce
CHICKEN VELOUTE
Name of Sauces
Allemande
Ingredients
Chicken veloute + egg yolks +
Mushroom
Hongroise
Ivory
Aurore
White chaudfroid
sauce
Chivry
Curry sauce
Ingredients
Shrimp
Fish, shrimps.
Normande
Fish, shellfish.
Joinville
Shellfish, fish
Vin blanc
Fish
Nantua
Fish, shellfish.
Fiplomate
Shelfish, fish
Caper
Bercy
Grilled meats
Ravigote
Poulette
TOMATO SAUCE
Name of Sauces
Ingredients
Bretonne
Haricots
Tomated Chaudfroid
Provencale
Portugaise
Italienne
Barbecue
HOLLANDAISE
Name of Sauces
Ingredients
Mousseline
Maltaise
Noisette
Bearnaise
Choron
Foyot
Mustard
Meat, steaks.
MAYONNAISE
Salad dressing
Served with
Ingredients
Chantilly
Gribione
Cambridge
Gloucester
Remoulade
Andalouse
Tartare
Green sauce
Mayonnaise sauce mixed with puree of Cold trout, salmon trout and
blanched herbs, spinach, water parsley, shellfish.
chervil, tarragon, Pass through very fine
sieve.
Vincent
Thousand Island
Dressing
Cocktail
Shellfish
Ingredients
Served with
Roast gravy
Horse-radish
Mint
Apple
Bread
Curry
Cranberry
Roast turkey.
Oxford