by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Les Sauces Brunes Author: Germaine Recipe type: Sauce Cuisine: French Serves: 2 Cups Brown sauce, Sauce Bercy to serve with veal. Ingredients 2 shallots, finely chopped ½ cup (1.25 dl.) dry white wine 2 cups (5 dl.) fond de veau...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Bigarade Author: Germaine Recipe type: Sauce Cuisine: French Serves: 4 Cups To serve with roasted poultry, particularly “canard a’ l’orange”. Ingredients 2 oranges 1 lemon 3 tbsp. sugar 1 cup wine vinegar...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Bordelaise Author: Germaine Recipe type: Sauce Cuisine: French To serve with broiled meat. Ingredients 3 shallots, finely chopped ½ bay leaf, thyme salt, coarsely ground pepper 1 cup (2.5 dl.) good red Bordeaux wine 1 cup...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Charcutière Author: Germaine Recipe type: Sauce Cuisine: French To serve with pork. Ingredients 2 shallots, finely chopped ¾ cup dry white wine ¼ cup white wine vinegar 1 cup (2.5 dl.) espagnole or fond de veau lié 3...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Chasseur Author: Germaine Recipe type: Sauce Cuisine: French To serve with broiled or roasted meat or poultry. Ingredients 1 tbsp. butter and 1 tbsp. oil ¼ lb. mushrooms, thinly sliced 2 shallots, finely chopped 1 tbsp. flour...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Demi-Glace Author: Germaine Recipe type: Sauce Cuisine: French To serve with all meat and a base for other sauces. Ingredients 2 cups espagnole ⅛ lb. (50 gr.) mushrooms, chopped 2 tsp. tomato paste ¼ cup Madeira wine 2...
