by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Roux Blanc Author: Germaine Recipe type: Roux Cuisine: French Roux blanc for béchamel sauce and veloutés Ingredients 4 tbsp. butter 4 tbsp. flour Instructions Melt 4 tbsp. butter in a saucepan and mix into it 4 tbsp. flour. Cook for 5-10...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Roux Brun Author: Germaine Recipe type: Roux Cuisine: French Roux brun for béchamel sauce and veloutés. Ingredients 4 tbsp. butter 4 tbsp. flour Instructions Melt 4 tbsp. butter in a saucepan and mix into it 4 tbsp. flour. Cook for 15...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Roux Blond Author: Germaine Recipe type: Roux Cuisine: French Roux blond for béchamel sauce and veloutés. Ingredients 4 tbsp. butter 4 tbsp. flour Instructions Melt 4 tbsp. butter in a saucepan and mix in 4 tbsp. flour. Cook to a honey...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Les Gelées De Viande, Poulet ou Poisson Author: Germaine Recipe type: Gelée Cuisine: French Serves: 1 Quart Meat, Chicken or Fish Aspic Ingredients 1 quart (1 l.) well-flavored beer, veal, chicken or fish stock, free of fat 2 medium...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Espagnole Sauce Author: Germaine Recipe type: Sauce Cuisine: French Serves: 1 Quart For a quart or about a liter of sauce. Ingredients 4 tbsp. butter, meat drippings, oil or lard 2-4 tbsp. flour 4 cups brown veal stock or bouillon or...
