Basic Saucees 5.1
Bouillons aka Stocks
Hot English Sauces
Essences and Sauces
More sauces
100
Brown roux brown stock salt belly pork
What is sauce Espagnole
100
made from beef and veal bones
What is Estouffade
100
Grated horeseradish white bouilion butter sauce bread crumbs
What is Albert Sauce
100
Prepares like sauce au Beuree and made thicker using butter flour boiling water drops of lemon juice
What is Butter sauce English Style
100
Use veal stock sage basil sweet marjoram rosemary
What is Sauce Tortue
200
use butter instead of salt belly pork and fish stock instead of brown stock
What is Sauce Espagnole Maigre ( Lenten or fish Espagnole)
200
Made from veal and also chicken giblets and carcasses
What is Ordinary White Stock
200
apple cinnamon and water
What is Apple Sauce ( Sauce Aux Pommes)
200
Head bones trimmings of sole and whiting for shallow poaching of sole turbot and brill etc.
What is Fish Essence
200
melted meat glaze lemon juice maitre d hotel butter containing chopped tarragon
What is Sauce Solferino
300
Espagnole sauce brought to its final stage of perfection
What is Sauce Demi- Glace
300
Simular to ordinary white stock but with additional chicken giblets and carcasses and three boiling fowls
What is White Chicken Stock
300
white bouillion sprig of thyme pinch of basil savory marjoram sage and chopped chives
What is Aromatic Sauce
300
are made in a reduced form so it retains a very pronouced flavor
What is Essences
300
butter finely Chopped Onion white wine sour cream few drops of lemon juice
What is Sauce Smitane
400
use white veal stock and blonde roux add mushrooms or mushroom liquor
What is Veloute' sauce Blanche Grasse ( Ordinary Veloute)
400
Venision hare trimmings partrige pheasent wild rabbits
What is Game Stocks
400
Use boiling milk fresh white breadcrumbs pinch of salt onion piquet
What is Bread Sauce
400
Same as ordinary veloute but use fish stock and cook for twenty minutes only
What is Veloute de poisson( Fish veloute)
400
Sauce vin blanc and chopped shallots
What is Sauce Saint malo
500
Same as regular veloute but use white chicken stock
What is Veloute de Volaille ( chicken veloute)
500
Sole whiting or brill and optional white wine
What is Fish Stock
500
Use butter Sauce roast gravy Ketchup and harveys sauce serve with roast veal
What is Brown Gravy
500
Stocks of meat poultry game or fish reduce to a syrupy consistency
What are Glazes
500
For specific fish dishes such as matelote
What is red wine fish stock
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