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Escoffier: The Complete Guide to the Art of Modern Cookery
by H. L. Cracknell
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with references to "Sauce Allemande".
Excerpt - on Page 8: "
... U.S. cups) Ingredients: 4 litres (7 pt or Sá U.S. pt) Brown Veal Stock 30 g (I oz) arrowroot 23 Sauce Allemande (also known as Sauce Parisienne) To make 1 litre (lá pt or 42 U.S. cups) Ingredients: 1 litre (1á pt ... "
Key Phrases:
Sauce Demi-glace, Filets de Sole, Sauce Allemande, Season the Tournedos, Sauce Mornay, Sauce Chaud-froid, mushroom cooking liquor, cream forcemeat, shallow poach, fish aspic jelly, puff paste trimmings, glazed button onions
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Betty Crocker's Picture Cookbook
by Betty Crocker Editors
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with references to "Sauce Allemande".
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The Complete Idiot's Guide to the Anti-Inflammation Diet
by M.D., Christopher P. Cannon
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with references to "Sauce Allemande".
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The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
by Auguste Escoffier
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with references to "Sauce Allemande".
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