|
Escoffier: The Complete Guide to the Art of Modern Cookery
by H. L. Cracknell
See all pages
with references to "Sauce Espagnole".
Excerpt - on Page 7: "
... cook the Roux for a few minutes only, just sufficient to eliminate the rawness of the flour. BASIC SAUCES 16 Sauce Espagnole To make 5 litres (8á pt or 1-2,U. S. ... "
|
|
The Book of Sauces (Book of...)
by Gordon Grimsdale
See all pages
with references to "Sauce Espagnole".
Excerpt - on Page 9: "
... SAUCE ESPAGNOLE '/a cup butter 1/a cup all-purpose flour 5 cups Brown Stock, page 8, warm 2 tablespoons butter 2 tablespoons bacon ... "
Key Phrases:
Sauce Espagnole, Tomato Sauce, Brown Stock, White Sauce, White Stock, Lobster Butter, Remove Custard Sauce, fresh parsley sprigs, double boiler over simmering water, cup whipping cream
|
|
Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America
by The Culinary Institute of America
See all pages
with references to "Sauce Espagnole".
Excerpt - on Page 15: "
... the qual- ity of which will determine the success of the sauce). Demiglace is made by combining Sauce Espagnole and brown stock and reduc- ing by half, which requires another hour or two, with constant and careful skimming. When ... "
|
|
Jacques Pepin's Complete Techniques
by Jacques Pépin
See all pages
with references to "Sauce Espagnole".
|
|
| ||
| ||
| ||
| ||