by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Poulette Author: Germaine Recipe type: Sauce Cuisine: French For lamb and frog legs. Ingredients 2 cups sauce allemande ½ cup mushroom cooking liquid 1 tbsp. chopped parsley 2 tbsp. (30 gr.) butter juice of ½ lemon...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Soubise Author: Germaine Recipe type: Sauce Cuisine: French For eggs, veal and lamb. Ingredients 2 cups béchamel sauce made with 4 tbsp. butter, 4 tbsp. flour and 2 cups milk 4 medium onions, chopped 4 tbsp. butter 2 tbsp. heavy cream...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Suprême Author: Germaine Recipe type: Sauce Cuisine: French Ingredients 12 cups chicken velouté ½ cup mushroom stems ½ cup heavy cream 4 tbsp. butter Instructions Add the mushroom stems to the velouté sauce and simmer...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Vin Blanc Author: Germaine Recipe type: Sauce Cuisine: French For fish. Ingredients 2 cups fish velouté ½ cup fumet de poisson 3 shallots ½ cup dry white wine 2 tbsp. heavy cream 2 egg yolks (optional) 2 tbsp. mushroom...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Béarnaise Author: Germaine Recipe type: Sauce Cuisine: French For boiled meat. Ingredients 1 cup white vinegar 4 shallots, finely chopped 1 tbsp. tarragon, finely chopped 1 tsp. black pepper, coarsely ground 3 large egg yolks salt...
