Warm Sauces

Escoffier – Warm Sauces Warm sauces are of two kinds: the leading sauces, also called ” mother sauces,” and the small sauces, which are usually derived from the first-named, and are generally only modified forms thereof. Cooking stock... 

White Roux

Escoffier Recipe 21 Escoffier – White Roux Same quantities as for brown and pale roux, but the time of cooking is limited to a few minutes, as it is only needful, in this case, to do away with the disagreeable taste of raw flour which is typical... 

Brown Sauce or Espagnole

Escoffier Recipe 23 Escoffier – Brown Sauce or Espagnole This glaze is used less often than the preceding ones. As it is only used to intensify the savour of sauces, it is sufficient for this purpose to prepare a white fish stock (Formula 11), which... 

Brown Roux

Escoffier Recipe 19 Escoffier – Brown Roux Quantities for making about One lb.—Eight oz. of clarified butter, nine oz. of best-quality flour. Preparation.—Mix the flour and butter in a very thick stew-pan, and put it on the side of the fire... 

Half Glaze

Escoffier Recipe 23 Escoffier – half Glaze This is the Espagnole sauce, having reached the limit of per­fection by final despumation. It is obtained by reducing one quart of Espagnole and one quart of first-class brown stock until its volume is... 

Lenten Espagnole

Escoffier Recipe 24 Escoffier – Lenten Espagnole Practical men are not agreed as to the need of Lenten Espagnole. The ordinary Espagnole being really a neutral sauce in flavour, it is quite simple to give it the necessary flavour by the addition... 

Ordinary Veloute Sauce

Escoffier Recipe 25 Escoffier – Ordinary Veloute Sauce 35-ORDINARY VELOUTE SAUCE Qua7itities Required for Four Quarts.—One lb. of pale roux (Formula 20), five quarts of white veal stock (Formula 10). Dissolve the roux in the cold white veal stock... 

Fish Veloute

Escoffier Recipe 26a Escoffier – Fish Veloutte Veloute is the base of various fish sauces whose recipes will be given in Part II. Prepare it in precisely the same way as poultry veloute, but instead of using poultry stock, use very clear fish fumet,... 

Allemande Sauce – Thickened Veloute

Escoffier Recipe 27 Escoffier – Allemande Sauce or Thickened Veloute Allemande Sauce is not, strictly speaking,, a basic sauce. However, it is so often resorted to in the preparation of other sauces that I think it necessary to give it after the... 

Bechamel Sauce

Escoffier Recipe 28 Escoffier – Bechamel Sauce Preparation.—Pour the boiling milk on the roux, which should be almost cold, and whisk it well so as to avoid lumps. Let it boil, then cook on the side of the fire. Meanwhile the lean veal should...