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2012-04-07 22:41:04
Escoffier Compound Brown Sauces

Escoffier Compound Brown Sauces
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  1. Sauce for duck: strained and reduced braising liquor, orange juice
    Sauce Bigarade (braised duck)
  2. Deglaze pan with brown veal stock, add caramelized sugar, vinegar, orange juice, lemon juice, thicken with arrowroot.
    Sauce Bigarade (poeleed duck)
  3. red wine, shallot, bay leaf, thyme, espagnole, finished with meat glaze, lemon, poached bone marrow.
    Sauce Bordelaise
  4. red wine, shallot, parsley stalks, bay leaf, thyme, mushroom trimmings; reduce and strain, finished with butter and cayenne.
    Sauce Bourguignonne
  5. espagnole, white wine, tomato sauce, onion, garlic, chopped parsley.
    Sauce Bretonne
  6. port wine, orange rind, orange juice, redcurrant jelly, cherries that have been poached in syrup.
    Sauce aux Cerises (Cherry Sauce)
  7. reduced mushroom cooking liquor, sauce demi-glace, finish with butter and mushrooms cooked in butter.
    Sauce aux Champignons (mushroom sauce)
  8. Sauce robert (white wine, demi glace, onion, mustard) with chopped gherkins.
    Sauce Charcutiere
  9. white wine, tomato sauce, demi-glace, mushrooms, shallots, finished with butter, tarragon, and chervil.
    Sauce Chasseur
  10. white wine, brandy, demi glace, tomato sauce, meat glaze, chopped parsley.
    Sauce Chasseur (Escoffier's method)
  11. demi glace, truffle essence, madeira or port wine, aspic jelly.
    Brown Chaud-froid Sauce
  12. Brown Chaud Froid Sauce replacing truffle essence with duck essence, orange juice and zest.
    Brown Chaud-froid for Ducks
  13. Brown Chaud Froid with game essence instead of truffle essence.
    Brown Chaud-froid for Game
  14. fresh tomato, aspic jelly
    Tomato Flavored Chaud-froid
  15. sauce poivrade (carrot, onion, parsley, thyme, bay, vinegar, marinade, espagnole, crushed peppercorns) with bacon, finished with red wine, sugar and cayenne.
    Sauce Chevreuil
  16. beurre maitre d'hotel with meat glaze.
    Sauce Colbert
  17. white wine, shallot, demi-glace, cayenne pepper.
    Sauce Diable (Deviled Sauce)
  18. Sauce Poivrade (carrot, onion, parsley, thyme, bay, vinegar, marinade, espagnole, crushed peppercorns) with truffles, hard boiled egg white, lightly whipped cream.
    Sauce Diane
  19. white wine, mushroom cooking liquor, demi-glace, tomato puree, dry duxelles chopped parsley.
    Sauce Duxelles
  20. white wine, tarragon, demi glace
    Sauce Estragon (Tarragon)
  21. reduced madeira sauce with the addition of truffle essence
    Sauce Financiere
  22. White wine infused with parsley, chervil, tarragon, and chives, added to demi glace, finished with chopped parsley, tarragon, chervil, chives, and lemon juice.
    Sauce Aux Fines Herbes
  23. carrots, onion, parsley, thyme, bay, a salmon head, red wine, fish espagnole, simmer, skim, reduce. More red wine and fish stock, finish with anchovy essence and butter.
    Sauce Genevoise
  24. champagne or white wine, mirepoix containing ham, Demi Glace, mushroom essence.
    Sauce Godard
  25. Sauce Poivrade (carrot, onion, parsley, thyme, bay, vinegar, espagnole, crushed peppercorns) using venison stock, hares blood, and marinade.
    Sauce Grand-Veneur
  26. Sauce Poivrade (carrot, onion, parsley, thyme, bay, vinegar, marinade, espagnole, crushed peppercorns) cream and redcurrant jelly.
    Sauce Grand-Veneur (Escoffier's method)
  27. white wine, fish stock, shallot, duxelles, fish espagnole or demi glace, finish with chopped parsley.
    Sauce Gratin
  28. onion, shallot, vinegar, Espagnole, Tomato Sauce, finish with chopped lean ham, capers, duxelles, and chopped parsley.
    Sauce Hachee
  29. onion, shallot, vinegar, court-bouillion, thicken with brown roux or beurre-manie. Finish with fines herbes, capers, duxelles, anchovy essence, butter, and anchovy butter.
    Sauce Hachee (Lenten)
  30. onion, shallot, white wine, demi glace, tomato puree, white stock, raw lean ham, garlic, bouquet garni, finsih with chopped ham, hrated horseradish, and chopped parsley.
    Sauce Hussarde
  31. Tomato flavored demi-glace, duxelles, diced lean cooked ham finished with chopped tarragon, chervil, and parsley.
    Sauce Italienne
  32. Brown veal or chicken stock infused with tarragon, thickened with arrowroot or fecula.
    Jus Lie a l'Estragon (thickened gravy, tarragon flavored)
  33. Tomato essence, brown veal stock, thickened with arrowroot or cornflower.
    Jus Lie Tomate (thickened gravy, tomato flavored)
  34. onions cooked to golden, white wine, vinegar, demi-glace
    Sauce Lyonnaise (brown onion sauce)
  35. Demi-glace slightly thickened, finished with Madeira
    Sauce Madere (Madeira Sauce)
  36. Reduce red wine court boullion, and mushroom trimmings, with fish espagnole, finished with butter and cayenne
    Sauce Matelote
  37. Bordelaise finished with small dice of bone marrow and blanched chopped parsley.
    Sauce Moelle (bone marrow sauce)
  38. Sauce Poivrade made with venison stock, finished with malaga wine, juniper berries, pine seed kernels or toasted shredded almonds, and currants
    Sauce Moscovite
  39. Demi Glace finished with truffle essence and chopped truffle
    Sauce Perigeaux
  40. Similar to Sauce Perigeaux but the truffles are either cut into the shape of small olives, small balls, or thick slices
    Sauce Perigourdine
  41. White wine, vinegar and shallot, Sauce Espagnole, finished with chopped gherkins, tarragon, chervil and parsley.
    Sauce Piquante
  42. Mirepoix, vinegar and marinade reduced, with espagnole, 8 crushed peppercorns, strained and finished with butter.
    Sauce Poivrade
  43. Sauce Poivrade (for game)
    Sauce Poivrade (for game)
  44. Slightly thickened demi glace finished with port.
    Sauce au Porto (Port Sauce)
  45. Onion cooked to golden, chopped tomato, crushed garlic, finish with tomato essence, meat glaze, tomato sauce and chopped parsley.
    Sauce Portugaise
  46. Oil, tomato, garlic. finished with parsley.
    Sauce Provencale
  47. Rhine wine, mirepoix, truffle peelings or truffle essence, reduce and finish with demi glace.
    Sauce Regence
  48. Onion cooked in butter, white wine, reduce, add demi glace, finished with english mustard. Served with grilled pork.
    Sauce Robert
  49. Sugar cooked to golden, vinegar, espagnol, and game stock, reduced and finished with toasted pine seed kernels, sultanas, and currants.
    Sauce Romaine
  50. Sauce Bordelaise with the addition of pureed duck livers.
    Sauce Rouennaise
  51. Mirepoix, carcases of game, white wine, and reduce, add demi glace and simmer, add stock, reduce by 1/3 add mushroom cooking liquor and truffle essence, strain and finish with butter.
    Sauce Salmis
  52. Veal stock, sage, basil, marjoram, thyme, bay rosemary, mushroom trimmings, peppercorns. Add demi glace, tomato sauce, simmer then finish with madiera, truffle essence, and cayenne.
    Sauce Tortue
  53. Poivrade for game, finished with redcurrant jelly and cream.
    Sauce Venaison (Venison Sauce)
  54. Mirepoix browned in butter, red wine reduced by half, garlic and espagnole, strain and finished with butter, anchovy essence, and cayenne.
    Sauce au Vin Rouge (Red Wine Sauce)
  55. Vinegar and shallot reduced by half, brown stock and breadcrumbs fried in butter, finished with chopped parsley and lemon juice.
    Sauce Zingara (1)
  56. White wine and mushroom cooking liquor reduced, demi glace, tomato sauce, and white stock, finished with cayenne and a julienne of mushroom, truffle, ham and salted ox tounge.
    Sauce Zingara (2)