The Book of Sauces
Charles Senn's 1915 collection of sauce recipes, which he claimed to be the largest and most complete ever published in one volume, includes many standard sauces, like Hollandaise and Bechamel, as well as new recipes of the author's creation. This informative guide for both professional chefs and amateur cooks also gives tips on seasoning, reductions, stock-making, and more.
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allemande sauce anchovy essence bain-marie bay-leaf bechamel sauce blanched blend bouquet garni brown sauce butter capers carrot castor sugar chervil chop finely cloves color cook cookery cornflour culinary Demi-glace dessertspoonful dishes espagnole sauce fire fish stock flavor flour French fresh butter garlic gherkins glass grated gravy green half a lemon half a pint Hollandaise horseradish ingredients jelly lemon juice let simmer liaison Mayonnaise meat glaze milk minutes mirepoix mushrooms mustard nutmeg orange ounce of butter paprika parsley peppercorns port wine pound prepared pulp quantity recipes reduce rind roux salad salt and pepper Sauce Sauce saucepan sauee savory herbs season to taste season with salt serve hot shallots sherry sieve skim sliced small onion small stewpan soups spoonful strain sweet tablespoonful tammy cloth tarragon tarragon vinegar teaspoonful thicken tomato vanilla veloutee vinegar whisk white sauce white wine yolks of eggs