Читать книгу Sauces in French Cuisine - Romeo Brodmann - Страница 6
ОглавлениеThe schematic representation of the sauces
| Basic Products | Basic Sauces | Minor (compound) Basic Sauces | Variations |
| Brown Sauces | |||
| Brown StockBrown Veal Stock (Gravy)Veal Gravy | Brown Basic Sauce (Demi-glace) | Variations | |
| Thickened Brown Veal Gravy | |||
| Thickened Veal Gravy | |||
| Thickened Brown Gravy, based on Duck | |||
| Brown Game Stock | Thickened Brown Gravy, based on Game | ||
| Tomato Sauces | |||
| Tomatoes-Concassée | Sauce Portugaise | ||
| Sauce a la Provençale | |||
| Tomato Sauce | |||
| White Sauces | |||
| White Veal Stock | Veal Veloute | Sauce Allemande (also known as Sauce Parisienne)Veal Veloute + Egg Yolk and Cream | Variations |
| Chicken Stock | Chicken Veloute | Chicken Veloute(Chicken Veloute + Cream) | Variations |
| White Fish StockConcentrated White Fish Stock (Fumet de Poisson) | Fish Veloute | White Wine Sauce(Fish Veloute + Cream) | Variations |
| Milk | Sauce Béchamel | Variations | |
| Butter Sauces | |||
| Egg Mass + Butter | Bavarian Sauce | ||
| Béarnaise Sauce | Variations | ||
| Hollandaise Sauce | Variations | ||
| Tyrolienne Sauce | Variations | ||
| Water and ButterThickened with Roux | Bastard Sauce | Variations | |
| Frothy Butter, warm Sauces | Frothy Sauce | ||
| Solférino Sauce | |||
| Hot English Sauces | |||
| Hot Englisch Sauces | |||
| Cold Sauces | |||
| Egg Yolk + Oil | Sauce Mayonnaise | Variations | |
| Vinegar + Oil | Vinaigrette (Sauce Ravigote) | ||
| Oil | Other Oil Sauces | ||
| Whipped Cream | Cold Sauces based on Cream | ||
| Cold Englisch Sauces | |||
| Aspic Jellies and Chaud-Froid Sauces | |||
| Ordinary Aspic Jelly + Brown Stock | Brown Chaud-froid Sauce | ||
| Chicken Aspic Jelly + Brown Gravy, based on Duck | Brown Chaud-froid Sauce for Ducks | ||
| Game Aspic Jelly + Brown Gravy, based on Game | Brown Chaud-froid Sauce for Game | ||
| Ordinary Aspic Jelly + Brown Stock + Tomato Puree | Tomato-flavoured Chaud-froid Sauce | ||
| Chicken Aspic Jelly + Béchamel or Chicken Veloute + Tomato Puree | Pink Chaud-froid Sauce (Aurora Chaud-froid Sauce) | ||
| Chicken Aspic Jelly + Béchamel or Chicken Veloute + Herb Puree | Green Chaud-froid Sauce | ||
| Chicken Aspic Jelly + Béchamel or Chicken Veloute | White Chaud-froid Sauce | ||
| Ordinary Aspic Jelly + Mayonaise | Jellied Mayonnaise | ||
| Ordinary Aspic Jelly + Mayonaise | Whipped Mayonnaise, Russian Style | ||
| Compound Butters and Flavoured Oils | |||
| Butter + Ingredients | Compound Butters | ||
| Oil + Ingredients | Flavoured Oils |
