Sauce made from Sauce Demi-glace, truffle essence, Madeira or Port wine, and ordinary aspic jelly.
What is Sauce Chaud-froid Brune
(Brown Choid-froid Sauce)
100
Sauce made from well reduced purée of fresh tomatoes and ordinary aspic jelly.
What is Tomato-flavoured Chaud-froid Sauce
100
Sauce made from butter, onion, shallots, vinegar, Espagnole, and Tomato Sauce. Finished with ham, capers, dry Duxelles, and parsley. Similar to Sauce Piquante and suitable for the same dishes.
What is Sauce Hachée
100
Sauce made from butter, chopped onion, white wine, and Sauce Demi-glace. Finished with a pinch of sugar and English mustard. Suitable for grilled pork.
What is Sauce Robert
100
Sauce made from butter, Mirepoix, thyme, bayleaf, salmon head, coarsley ground pepper, red wine, fish Espagnole, and fish stock. Finished with anchovy essence and butter. Suitable for salmon or trout.
What is Sauce Genevoise
200
Sauce made from Sauce Bordelaise and a purée of raw duck livers. It is an essentail accompaniment for roast Rouen duck.
What is Sauce Rouennaise
200
Sauce made from Madeira Sauce and truffle essence. Normally associated with a garnish of the same name.
What is Sauce Financière
200
Sauce made from Port wine, mixed spice, grated orange rind, redcurrant jelly, orange juice, and stoned cherries which have been poached in syrup. Suitable for venison and braised or poêléed duck.
What is Sauce aux Cerises (Cherry Sauce)
200
Sauce made from ordinary Sauce Poivrade with the addition of bacon if to be served with meat, or game trimmings if to be served with game and red wine. Finished with sugar and Cayenne.
What is Sauce Chevreuil
200
Sauce made from white wine, mushroom cooking liquor, Sauce Demi-glace, Tomato Sacue, white stock, and Cayenne pepper. Finished with Julienne of lean cooked ham, salted ox tongue, mushrooms, and truffle. Specially suitable for entrées of veal or poultry.
What is Sauce Zingara
300
Sauce made from Sauce Demi-glace and Port wine.
What is Sauce au Porto (Port Wine Sauce)
300
Sauce made from white wine, tarragon leaves, Sauce Demi-glace or thickened veal gravy. Finished with chopped tarragon. Suitable for noisettes of white meat and poultry.
What is Sauce Estragon (Tarragon Sauce)
300
Sauce made from white wine, parsley, chervil, tarragon, chives, and Sauce Demi-glace or thickened veal gravy. Finished with parsley, chervil, tarragon, chives, and lemon juice.
What is Sauce aux Fines Herbes
300
Sauce made from veal stock, sage, basil, sweet marjoram, rosemary, thyme, parsley, bayleaf, mushroom trimmings, crushed peppercorns, Sauce Demi-glace, and Tomato Sauce. Finished with Madeira, truffle essence, and Cayenne.
What is Sauce Tortue
300
Sauce made from butter, onion, shallot, white wine, Sauce Demi-glace, tomato purée, white stock, raw lean ham, garlic, and Bouquet garni. Finished with the ham (diced), horseradish, and parsley. Specially suitable for grilled or spit-roasted red meats.
What is Sauce Hussarde
400
Sauce made from fairly thin Sauce Poivrade for game. Finished with cream and redcurrant jelly. Specially suitable for joints of venison.
What is Sauce Grand-Venuer (Escoffier's method)
400
Sauce made from sediment in a pan from poêléed duck, brown veal stock, caramelized sugar, vinegar, orange juice, and lemon juice. Thickened with arrowroot, and finished with fine Julienne of orange and lemon zest that has been blanched.
What is Sauce Bigarade
400
Sauce made from mushroom cooking liquor, Sauce Demi-glace, and butter. Finished with lightly cooked small button mushrooms.
What is Sauce aux Champignons (Mushroom Sauce)
400
Sauce made from butter, Mirepoix, good quality red wine, crushed garlic, and Espagnole. Finished with butter, anchovy essence, and Cayenne pepper. Suitable for fish.
What is Sauce au Vin Rouge
(Red Wine Sauce)
400
Sauce made from white wine, vinegar, shallots, and Sauce Espagnole. Finished with gherkins, tarragon, chervil, and parsley. Usually served with grilled, roasted, or boiled pork, however can be served with boiled beef or emincés of butcher's meats.
What is Sauce Piquante
500
Sauce made from cream and well seasoned and reduced Sauce Poivrade. Finished with small, crescent-shaped pieces of truffle and hard-boiled white of egg. Suitable for cutlets, noisettes, and other cuts of venison.
What is Sauce Diane
500
Sauce made from oil, flesh of tomato, salt, pepper, caster sugar, crushed garlic, and parsley.
What is Sauce Provençale
500
Sauce made from Champagne or dry white wine, Mirepoix, ham, Sauce Demi-glace, and mushroom essence. Specially used to accompany relevés.
What is Sauce Godard
500
Sauce made from oil, Mirepoix, thyme, bayleaf, parsley, trimmings of venison, vinegar, white wine, Sauce Espagnole, brown game stock, marinade, and crushed peppercorns. Finished with butter.
What is Sauce Poivrade (for Game)
500
Sauce made from thick and well-flavoured Demi-glace, truffle essence, and chopped truffles. Suitable for small Entrées, timbales, and hot pâtés.