Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés...
1 KB (146 words) - 00:33, 27 November 2022
French mother sauces (category French cuisine)
In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces –...
17 KB (1,443 words) - 21:42, 14 July 2024
Poulette sauce is a classic sauce of French cuisine. It is made with mushrooms and allemande sauce, then finished with Noilly Prat, lemon juice, butter...
886 bytes (100 words) - 23:03, 11 January 2021
Subric (category French cuisine)
Subrics are usually accompanied with a white sauce such as béchamel or allemande sauce. They are usually served as an hors-d’œuvre, amuse-bouch, or a side...
2 KB (158 words) - 01:23, 19 July 2024
One of his categories was allemande, which was a stock-based sauce using egg and lemon juice. Escoffier replaced allemande with egg-based emulsions, specifically...
15 KB (1,534 words) - 17:10, 21 August 2024
grandes sauces – on which classic French haute cuisine is based. His recipes for velouté, béchamel, allemande, as well as espagnole became standard for French...
11 KB (917 words) - 17:05, 17 August 2024
English cuisine include: Halford Leicestershire Table Sauce Worcestershire sauce Tewkesbury mustard HP Sauce Sauces in French cuisine include: Allemande – Veal...
47 KB (5,884 words) - 14:08, 3 September 2024
include: Albufera sauce: with addition of meat glaze, or glace de viande Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream Aurore:...
4 KB (466 words) - 10:37, 21 August 2024
Chicken Kiev (category Ukrainian cuisine)
and then mask them over on both sides with a little stiffly reduced Allemande sauce, when this has become firmly set upon them by cooling, bread-crumb...
68 KB (6,257 words) - 04:30, 21 August 2024