Term
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Definition
| Stocks specifically made for soups. |
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Term
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Definition
| a Bouillon specially clarified |
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Term
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Definition
| beef, veal, chicken, game, and fish; these are the basis for making the thickened gravies and basic sauces. |
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Term
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Definition
| these are the complementary adjuncts used to enhance the quality of the small sauces. |
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Term
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Definition
| meat, chicken, game and fish |
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Term
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Definition
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Term
| Foundation or Mother Sauce |
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Definition
| Espagnole, Veloute, Bechamel, tomato and Vinaigrette (this was added later, but is still considered a Mother sauce) |
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Term
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Definition
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Term
| Court-bouillons and Blancs |
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Definition
| cooking liquors for fish, meat, and vegetables |
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Term
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Definition
Brown Stock:
beef shin bone
lean veal
ham, raw and blanched
blanched pork rind
carrot
onion
bouquet garni
water
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Term
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Definition
parsley stalks
thyme
bay leaves
garlic clove |
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Term
White Stock
(what is the chicken stock variation?) |
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Definition
veal bones
raw chicken giblets or carcasses
carrot
onion
leek
celery
cloves
bouquet of parsley stalks, thyme, and bay
(add extra chicken) |
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Term
| Brown Veal Stock or Gravy |
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Definition
veal and bones
carrot
onion
Bouquet garni
water (and salt) or white stock |
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Term
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Definition
| add extra chicken to White Stock recipe |
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Term
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Definition
venison, hare, partridge, pheasant, wild rabbit
carrot
onion
bouquet garni
juniper berries
sage
whtie wine (for deglazing) |
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Term
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Definition
bones and trimming of fish
onions
mushrooms
peppercorns
parsley stalks
juice of a lemon
white wine
salt |
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Term
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Definition
fish trimmings and bones
blanched onions
mushrooms
parsley stalks
garlic cloves
salt
thyme
bay leaves
red wine |
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Term
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Definition
Fish trimmings and bones
onions
parsley stalks
mushrooms
lemon
butter (for sweating onions and mushrooms)
white wine |
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Term
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Definition
| Reduction of stocks to a syrupy consistency. Proper glazes have a brilliant shine and are often added at the end of the sauce making process. |
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Term
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Definition
clarified butter
sifted flour
White
Blond
Brown |
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Term
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Definition
brown roux
brown stock
pork belly
carrots
onion
thyme
bay leaves
tomato puree
white wine |
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Term
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Definition
brown roux
fish stock
carrots
onions
mushrooms
butter
thyme
bay leaves
white wine
tomato puree |
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Term
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Definition
| espgnole simmered further and added glaze and wine at the end |
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Term
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Definition
Veal Gravy
brown veal stock
arrowroot
should be transparent and light brown |
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Term
Veloute
or
Blanche Grasse |
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Definition
blond roux
clear while veal stock
variations: chicken and fish |
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Term
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Definition
Veloute
white stock
mushroom cooking liquor
egg yolks
nutmeg
lemon juice
pepper
butter (strictly for holding) |
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Term
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Definition
| Veloute finished with cream |
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Term
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Definition
white roux
milk
veal
onions
thyme
butter (striclty for holding)
pepper
nutmeg
salt |
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Term
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Definition
butter
pork belly
flour
carrot
onion
bay leaf
thyme
tomato puree
white stock
garlic
salt
sugar
pepper |
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Term
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Definition
Braised duck: brasing liquid, reduced, orange juice, lemon juice
Poeleed duck: brown veal stock to pan, vinegar, lemon juice, orange juice
Both have lemon and orange zest, blanched
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Term
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Definition
red wine
shallot
pepper
bay leaf
thyme
espgnole
meat glaze
lemon juice
bone marrow, poached |
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Term
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Definition
red wine
shallot
parsley stalks
bay leaf
thyme
mushrooms
beurre manie
finish with butter and cayenne |
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Term
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Definition
| Dough of equal parts butter and flour, NOT COOKED. |
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Term
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Definition
Butter
onion
white wine
espagnole
tomato sauce
garlic
finish with chopped parsley |
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Term
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Definition
port wine
mixed spice
orange zest
redcurrant jelly
orange juice
cherries, poached in syrup |
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Term
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Definition
mushroom cooking liquor
demi-glace
butter
finish with cooked mushrooms
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Term
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Definition
Sauce Robert
gherkins, julienne
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Term
| Chasseur Escoffier's method |
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Definition
butter butter and olive oil
mushrooms mushrooms
shallots shallots
white wine dry white wine
tomato sauce brandy
demi-glace demi-glace
finish with butter, tarragon or chervil tomato sauce
meat glaze
parsley |
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Term
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Definition
demi glace
truffle essence
Madeira or Port Wine (finishing)
aspic jelly |
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Term
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Definition
sub truffle essence with duck drippings
strain and finish with orange juice and zest |
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Term
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Definition
| replace truffle essence with game drippings |
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Term
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Definition
tomato paste
aspic jelly
strain |
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Term
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Definition
Sauce Poivrade using bacon and mirepoix
strain and finish by reducing, skimming and adding red wine a little at a time. add a pinch of sugar and Cayenne at the end. |
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Term
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Definition
Buerre Maitre-d Hotel
meat glaze
(sometime tarragon) |
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Term
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Definition
white wine
shallot
demi-glace
strain and finish with Cayenne |
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Term
| Sauce Diable (Escoffier's way) |
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Definition
| Sauce Diable with an equal amount of butter mounded in |
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Term
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Definition
whip cream and add sauce Poivrade
finish with truffles and hard boiled egg |
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Term
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Definition
white wine
mushroom cooking liquor
shallot
demi-glace
tomato puree
mushrooms
finish with chopped parsley |
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Term
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Definition
white wine
tarragon
demi-glace
strain and finish with more tarragon |
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