Use fish Veloute, mushroom cooking liquor, and mussels cooking liquor, fish stock made from sole bones, drop of lemon juice and thickening of 5 egg yolks and cream. Finish with double cream and butter. Serve with Sole Normande and basis for other sauces.
What is Sauce Normande?
100
Sauce can either be prepared using raw or cooked lobster
What is Sauce Newburg?
100
Use Rhine white wine and fish stock, fresh mushroom trimmings and raw truffle trimmings, strain and add it to sauce Normande and finish with truffle essence.
What is Sauce Regence (for fish and fish garnishes)?
100
Use butter, finely chopped onion, white wine, reduce, add sour cream, strain, few drops of lemon juice. Serce with Sautes of game and for game cooked "en Casserole".
What is Sauce Smitane?
200
Prepare Sauce Bearnaise but replace tarragon with mint in a reduction of white wine and vinegar and chopped tarragon with chopped mint at the end. Same use as Sauce Bearnaise.
What is Sauce Paloise?
200
Use mushroom cooking liquor, Sauce Allemande, finish with a little lemon juice, butter and chopped parsley. Served with vegetables and also sheep trotters.
What is Sauce Poulette?
200
Sauce Bearnaise finished with a little meat glaze
What is Sauce Valois?
200
Use white wine and vinegar, Ordinary Veloute, finish with shallot butter, chopped chervil, tarragon and chives. Served with boiled or poached poultry and with certain white offals such as calf's head.
What is Sauce Ravigote?
200
Sauce derived from the dutch and Flemish Waterzois and adopted by the English kitchen and slightly modified to its present method.
What is Sauce Souchet?
300
Prepare Sauce Hollandaise and finish with hazelnut butter. Served with poached salmon and trout.
What is Sauce Noisette?
300
Add cream to sauce Bechamel, reduce by 1/3 then add cream again. Finish with very fine crayfish butter and cooked crayfish tails.
What is Sauce Nantua?
300
Proceed for Sauce Villeroy but add 1/3 in volume of very fine red tomato puree to Sauce Allemande
What is Sauce Villeroy Tomatee?
300
Use Rhine white wine, and mushroom cooking liquor, raw truffle trimmings, strain and add to Sauce Allemande and finish with truffle essence.
What is Sauce Regence (for poultry garnishes)?
300
Prepare a reduction of white wine, vinegar and flavoring as in sauce Bearnaise, squeeze through a cloth and add well reduced tomato puree and 6 egg yolks. Whisk over little heat and add oil such as making mayonnaise. Seasoned and add little cayenne. Served with grilled meat and fish
What is Sauce Tyrolienne?
400
Prepare a Sauce Diplomate and finish with truffle essence and black truffles cut into small dice. Serve with large whole poached fish.
What is Sauce Riche?
400
Use Sauce Normande and Sauce Tyrolienne and finsih with melted light coloured meat glaze and acchovy essence. Serve with fish
What is Sauce Veron?
400
Use Sauce Normande and Sauce Tyrolienne and finish with melted light colored meat glaze and anchovy essence.
What is Sauce Veron?
400
Prepare Sauce Vin Blanc, and finely chopped shallot and reduced in a little white wine or preferably shallot butter. Add made mustard and few drops of anchovy essence. Served with grilled salt water fish.
What is Sauce St-Malo?
400
Use tarragon, vinegar, chopped shallot, chervil, sqeeze through a muslin, then add White Wine sauce, finish with green butter, mixed chopped chervil and tarragon.
What is Sauce Venitienne?
500
Squeeze liquid from ripe tomatoes, reduce to a thick syrypy consistency, add melted meat glaze, touch of cayenne, lemon juice, whick in Maitre-d'Hotel butter containing chopped tarragon and shallot butter. Excellent for all grilled meat.
What is Sauce Solferino?
500
Use sauce Allemande, ham, truffle essence and reduce. One of the sauce Perdues (Lost sauces). For dishes designated of the same name.
What is Sauce Villeroy?
500
Use Sauce Allemande and Sauce Soubise and reduce.
What is Sauce Villeroy Soubisee?
500
Use butter, ordinary mirepoix cut into brunoise, white wine, fish stock, strain, reduce, add Madeira wine, 2 egg yolks, finish with butter, beurre rouge and anchovy essence. Served with boiled or poached fish.