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 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 Filets de Poisson Gratinés, à la Parisienne [Fish Filets Poached in White Wine; Cream and Egg Yolk Sauce] In the following recipe, the fish...
Print Recipe SOUFFLÉ AU FROMAGE [Cheese Soufflé] This recipe is intended as a detailed guide to those that follow. All main-course soufflés follow this general pattern:...