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100
Sauce made from oil, onion, flesh of tomato, crushed garlic, salt, pepper, and sugar if the tomatoes are acidic. Finished with tomato essence, melted meat glaze, thin Tomato Sauce, and parsley.
What is Sauce Portugaise
100
Sauce made from red wine, shallot, bayleaf, thyme, and Espagnole. Finished with meat glaze, lemon juice, and poached bone marrow. Suitable for grilled red meat.
What is Sauce Bordelaise
100
Sauce made from butter, onions, white wine, Espagnole, Tomato Sauce, and garlic. Finished with parsley.
What is Sauce Bretonne
100
Sauce made from tomato essence and brown veal stock, and thickened with arrowroot or cornflour. Specially suitable for butcher's meats.
What is Jus lié Tomaté (Thickened Gravy, tomato flavored)
100
Sauce made from reduced Sauce Demi-glace and Madeira wine.
What is Sauce Madère (Madeira Sauce)
200
Sauce made from sugar, vinegar, Espagnole, and game stock. Finished with toatsed pine-seed kernels, sultanas, and currants. Specially suitable for venison; however it can be used for joints of marinated buthcer's meats, in which case ordinary brown stock is used in place of game stock.
What is Sauce Romaine
200
Sauce made from red wine, shallots, parsley, bayleaf, thyme, mushrooms, and Beurre Manié. Finished with butter and Cayenne.
What is Sauce Bourguignonne
200
Sauce made from butter, onion, shallots, vinegar, and Court-bouillon from the fish under preparation, thickened with brown Roux or Beurre Manié. Finished with Fines Herbes, capers, dry Duxelles, anchovy essence, butter, and ordinary anchovy butter. Suitable for broiled fish of second quality (i.e. skate).
What is Sauce Hachée (Lenten)
200
Sauce made from Sauce Poivrade for Game. Finished with melted redcurrant jelly and cream. Specially suitable for joints of large, furred game.
What is Sauce Venaison (Venison Sauce)
200
Sauce made from white wine, fish stock made from the fish under preparation, shallots, dry Duxelles, and fish Espagnole or Demi-glace. Finished with parsley. Specially suitable for fish served au Gratin, such as sole, whiting, or brill.
What is Sauce Gratin
300
Sauce made from Sauce Demi-glace, Madeira or Port wine, ordinary aspic jelly, and essence prepared from duck carcasses and trimmings. Finished with orange juice and fine Julienne of orange zest.
What is Brown Chaud-froid Sauce for Ducks
300
Beurre Maître-d'Hôtel with the addition of meat glaze. Sometimes finished with tarragon.
What is Sauce Colbert (Beurre Colbert)
300
Sauce made from Sauce Poivrade using game stock from venison, hare's blood, and marinade. Suitable for joints of venison.
What is Sauce Grand-Venuer
300
Sauce made from Mirepoix, parsley, thyme, bayleaf, vinegar, marinade, Sauce Espagnole, and crushed peppercorns. Finished with butter. Suitable for butcher's meats which may have been marinated.
What is Sauce Poivrade
300
Sauce which is, characteristically speaking, basically a reduction of red wine, shallots, and purée of raw duck livers.
What is Sauce Rouennaise
400
Suace made from ordinary Sauce Poivrade made with venison stock. Finished with Malaga wine, and infusion of crushed juniper berries, toasted pine-seed kernels or toasted shredded almonds, and currants which have been soaked in warm water. Suitable for joints of venison.
What is Sauce Moscovite
400
Sauce made from tomato-flavored Demi-glace, dry Duxelles, and reduced fish stock from the fish under preparation. Finished with tarragon, chervil, and parsley. Used in the preparation of small fish entrées.
What is Sauce Italienne for Fish
400
Sauce made from red wine Court-bouillon, mushroom trimmings, and fish Espagnole. Finished with butter and Cayenne pepper.
What is Sauce Matelote
400
Sauce made from butter, chopped onion, white wine, vinegar, and Sauce Demi-glace. May be strained as necessary, with consideration to the dish.
What is Sauce Lyonnaise (Brown Onion Sauce)
400
Sauce made from white wine, shallots, Sauce Demi-glace, and Cayenne. Specially suitable for serving with grilled chicken or pigeons.
What is Sauce Diable (Devilled Sauce)
500
Sauce made from Sauce Robert and Julienne of gherkins. Suitable for grilled pork chops or any grilled meats which require a highly seasoned sauce.
What is Sauce Charcutière
500
Sauce made from tarragon infused in brown veal stock or chicken stock, and thickened with arrowroot or fecula. Used to accompany noisettes of white meat, suprêmes of chicken, etc.
What is Jus lié à l'Estragon (Thickened Gravy, tarragon flavoured)
500
Sauce Bordelaise finished with poached, small dice of bone marrow and blanched parsley. (Butter is added if to be served with vegetables.)
What is Sauce Moelle (Bone Marrow Sauce)
500
Sauce made from butter, sliced mushrooms, shallots, white wine, Tomato Sauce, and Sauce Demi-glace. Finished with butter, tarragon, and chervil.
What is Sauce Chasseur
500
Escoffier is so much fun to learn!!!
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