Print Recipe Gratin of Creamed Salmon or Other Fish A quick and delicious main-course dish can be made by combining a good cream sauce with canned...
Print Recipe SAUCE BÉCHAMEL (VELOUTÉ) [White Sauce] This basic sauce takes about 5 minutes to make, and is then ready for the addition of flavors or...
Print Recipe SAUCE BRUNE [Flour-based Brown Sauce] This is the best of the group and the one most nearly approaching the traditional demi-glace. Its preliminaires are...
Print Recipe SAUCE RAGOÛT [Flour-based Brown Sauce with Giblets] Sauce ragoût is essentially like the preceding brown sauce, but has more character, as it includes bones,...
Print Recipe SOUPE À L’OIGNON [Onion Soup] The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow...
Print Recipe POTAGE CRÈME DE CRESSON [Cream of Water-cress Soup] This is a lovely soup, and a perfect one for an important dinner. Votes: 0 Rating:...
Print Recipe SAUCE TOMATE [Tomato Sauce] This good basic tomato sauce is served just as it is, or may be flavored with herbs or combined with...
Print Recipe SAUCE BÉCHAMEL (VELOUTÉ) [White Sauce] This basic sauce takes about 5 minutes to make, and is then ready for the addition of flavors or...