Sauces. Classical and Contemporary Sauce Making.pdf

Contents

CHAI>TER 3

R£CIP£ CONT(NTS

ACKNOWLEDGMENTS

INGREDIENTS

rORtWORD FROM THE FIRST EDITION

,\-ian Sau~es. Cond;m~nl"

"RUACE fO THE THIRD EDITION

lind Oth~r lngr..di~,u~

PREFACE fRO>ol THE FIRST [OIliON

C<>nJimenl'i

CHAPTER 1

Dairy Prvd"CI~

A SHORT HISTORY

11crb~

•

.\I".hroomsilnrl Trum~~

or SAUCE MAKING

Nu'~ and s..,ds

:\n~jem Creek Cooking

I'ork Produc!>

'-\''''i''m Roman Cooking

Spi.-et

C.."ki"l in ,he ;\\;.J,JI.. :\get

Spint s

R.. ""iuan<-. Cooking

Wine

rhe S",,=n,h Century

•

o.her !nl!T.. di~n!>

The S<-'-.mumh c..mUl),

11,. Eighlccmh Cent"')

(:II,o,P1[1I 4

rh .. ~in~I~~nlh Cemu')'

STOCKS, GLACES,

T,·. cntiNh Century

ANO ESSENCES

CMAPlER 2

StOlk·

GI""u

EQUIPMENT

,)",

•

Cn.)~,,~~

!':""ncl!S

I\It,h~n T""I. "nd ul~n.il.

,\'.."hin,·.

s.. ..... ing U•• n.iL.

. 11

D",in,i,'" Ur"wn s..u,...

Wi,h"", \\"m<"..,r Vinesar

rip" on Imp,o\';n!!" ,h,·

l'lavnc of Brown Sol _

Impcovi.ing B'own s..u<:u

Til" fur.h R.. ";tur"nl eh.. 1

CH.lPTtfl 8

STOCK-BASED AND NON-

INTEGRAL FISH SAUCES

Cla.o.,i~ F,~nch Fish s..u,'~

Combining "1... lhO<l

s...nc... U.ing Sc;>.lIo p Coul

c..'n'~mpo,.,.r:y Fi~h S;>.ncet.

Improvising Fi.h Sau,,~~

CH.lPTER 9

INTEGRAL MEAT SAUCES

["r~gral Sauce, for Sauteed .\I~a"

In,egr;tl Sauces for RoaM" Th" Jus

Im"grnl Sauc~~ Dem'cd frum

PO<l~h"d ;\\.. al~

Intcgml 5.,ucts ,\\ad~ from

Brai.«I .\leal"

Swam...! .\\eats

Grilled ,\1".. "

lip" for Ihe Rt",aur;tnl Chd

Cti.lPrER 10

I N TEGRAL FISH AND

SHELLFISH SAUCES

[1.. to, Pn:para,;on. and l"l(red,.. nls

J>.~,,·hi,,8

("APTtfl 5

LIAISONS

•

AN OVERVIEW

II..

r TI

len

G~I~,i,

S'M,'h.

1't\"!.Iy"lh

err,'m

nurler

<.;iI,I,·,s .. nJ F"i.. Gra.

UI",..I

Y"f!un ~n.1 1',..,. h Ct.......

Wine lAes

Cor;tl

1'1,..",,1

(HAPlEfI 6

WHITE SAUCES FOR

MEAT AND VEGETABLES

S;'U"I' 8kh.. m~1

Sau," V.. I"ut"

l"'I'I"O"";ng \\-h,,~ S"u~e·

CHAPTER 7

BROWN SAUCES

[)""",GLa,',· and Cn... j;.

.\\,wl.. m ,\I.. ,hocls for

,\\.ok'ng Brown Sauce.

;-';aming Brown S"... "~s

Int~l!ral V.. nous SlOck_

B. .... d Br"''''n Sa ... c..s

Wh"t Wint-&-:! (kri,.. ,i•. c

n"."... S~lTceo

R.·d \\'jne--li••~ o...;v~ti,'"

Htown """....

l.>.ri•. ~", .. Ur......n s...,,"

\" I~ "" F"ni('jed Wnw.

,ntS·"·H.,,,,·d t.kri"~l;'·C

B'own s.uu.

,,'

Flrai.inc

R"",'"ng

s..."te;ng

Sl~.'mi"g

C",,,hining .\I"lhOlI~: 1',,1. S"'WS

C.~,ki", .\l"lIu.k~

(tI~pf[" 11

CRUSTACEAN SAUCES

~'I~' 01 (:." 'a~ ..... n~

ct.","" S~,,,·c' anJ Pr~p..ra""n.

rip' 1",' Ih R~"_mr;,n' l'hd

1"1" "n Co<,king l.ob,,~'·'

L·.in~ C,.u.,,,,~"n 1"1""0'"

with .\Ieat and F..h

Iml"O' "illg Cru$r:lcean S~'Ke.

G"mi,u",," for Cru.""-~~M

:\,klitim,al s...uces for C""""'UIlS

wmbi n ill8 C",.. tac~an' "·,,h

Ocher Sheillish

CHAPTUI 14

M of. YON N A IS E- B AS E 0

SAUCES

P,..,uulion. for P~I"';1\fI

.\Ia,y<mnai..,

1~~Pdiring Brok~n M"V{"'n~i""

S",nllil ,,·\....\'on""'•• '

Cla..ic """'yunn"i,o.[~.1 !o;;oucu

COnl~mponlr)' ''''''-"onMi..

Varia,ions

.\1>..,·on.w ... -&w.! Shdlf,.h S;o.uc.",.

'\""'yonnaise-B.u.ed \1",,, s...uces

Improvising .\\ayonnai_

(l.15':d Sauces

Til" for the Restauran' Chd

'" ••

CHAPH~ 12

JEl.LlES AND

CHAUDS-FROIDS

:-;., .. r.I.\\e.' Jetty

Fi.h ,J~lh

~1,,\'oring JeUi""

Worki,,! ",th Jelli~.

Impro"ising J~lIi".

Chaud, ·Fruid$

CHAPTER 15

BUTTER SAUCES

&'urre Blane Sauces

Broken Dut1er s..UCq

Compound BU\le/"!\

Whipped But!en

CHAPHR 16

SALAD SAUCES,

VINAIGRETTES,

SAl.SAS, AND RELISHES

Crc~m-Based Cold SaU<'u

Yogun-Bar.ed Colt! Saun-.

Oil•. Vinegar., and "ina'l!rettco

S"loa.

Chutneys and Rel;"hn

Froi! Sauces

CHAPTEII 13

HOT EMUl.SIFIED

EGG YOl.K SAUe ES

Pr""autinn, for ,\\.;.king Hot

Emul.ilicd Egg Yolk s...un..

Rel'",iring Bruhn Sau"e~

S'Qr.o.g~

s"nm>g

Cluaic 110' l~ Yolk s'''KH

Cc ""'por..r.... \'..n..."on~

hn''''Ovio:'"1! EII'I .. I~il;.,.d Sol .. ',"

...

CO ... t~T1 •

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