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 SUPRÊMES DE VOLAILLE À BRUN [Chicken Breasts Sautéed in Butter] Here the chicken breasts are lightly dusted with flour and are sautéed in clarified...