by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Vin Rouge Author: Germaine Recipe type: Sauce Cuisine: French To serve with eggs, meat and chicken. Ingredients 1 medium onion, diced 1 small carrot, diced 1 tbsp. butter and 1 tbsp. oil 1 garlic clove, crushed 1 cup (2.5 dl.) red...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Allemande/Sauce Parisienne Author: Germaine Recipe type: Sauce Cuisine: French To serve with poached eggs, poultry, vegetables, sweetbread and brains. Ingredients 2 cups (5 dl.) veal velouté made with veal stock ½ cup (60 gr.)...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Aurore Author: Germaine Recipe type: Sauce Cuisine: French To serve with eggs, sweetbreads, veal and poultry. Ingredients 1 cup velouté made with chicken or veal stock 2 tbsp. tomato paste 3 tbsp. (45 gr.) butter Instructions To the...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Bercy Author: Germaine Recipe type: Sauce Cuisine: French To serve with fish. Ingredients 2 shallots, finely chopped ½ cup dry white wine ½ cup fish stock (fumet de poisson) 1½ cups fish velouté 2 tbsp. butter...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce au Beurre/Sauce Bâtarde Author: Germaine Recipe type: Sauce Cuisine: French To serve with boiled vegetables and fish. Ingredients 4 tbsp. flour 4 tbsp. butter 3 cups boiling water 5 egg yolks ¼ cup heavy whipping cream juice of...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauced aux Câpres/Caper Sauce Author: Germaine Recipe type: Sauce Cuisine: French For boiled fish. Ingredients 4 tbsp. flour 4 tbsp. butter 3 cups boiling water 5 egg yolks ¼ cup heavy whipping cream Juice of ½ lemon salt,...
