• Thumbnail for Allemande sauce
    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
  • 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
  • Thumbnail for French mother sauces
    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
  • Thumbnail for Sauce
    Sauce (section Cuisines)
    included in his Art de la cuisine française au XIXe siècle. Carême considered the four grandes sauces to be espagnole, velouté, allemande, and béchamel, from...
    20 KB (2,161 words) - 10:45, 7 September 2024
  • Thumbnail for Subric
    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
  • Thumbnail for Hollandaise sauce
    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
  • Thumbnail for Espagnole sauce
    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
  • Thumbnail for List of sauces
    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
  • Thumbnail for Velouté sauce
    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
  • Thumbnail for Chicken Kiev
    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