by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce à la Crème Author: Germaine Recipe type: Sauce Cuisine: French For eggs, fish, poultry and vegetables. Ingredients 1 cup béchamel sauce ¼ cup heavy whipping cream 1 tbsp. butter 1 tbsp. additional cream Instructions Add the...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Mornay Author: Germaine Recipe type: Sauce Cuisine: French For eggs, fish, poultry, white meat and vegetables. Ingredients 2 cups thin béchamel sauce made with 2 tbsp. flour and 2 tbsp. butter, 2 cups milk 3-4 egg yolks 3 tbsp. heavy...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Nantua Author: Germaine Recipe type: Sauce Cuisine: French For fish and fish quenelles. Ingredients 1½ cup heavy cream 2 cups fish velouté ½ onion, ½ carrot 1 tbsp. cognac crayfish butter made with 1 lb. crayfish...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Sauce Normande Author: Germaine Recipe type: Sauce Cuisine: French For fish. Ingredients 1 cup fish velouté ½ cup heavy cream 1 egg yolk salt, pepper Instructions Add to the boiling velouté, off the fire the egg yolk beaten with the...
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...
