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What is the minimum cooking time for Estoufade (brown stock)
12 hours
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What is the recommended cooking time for White Stock
3 hours
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What is the recommended cooking time for fish stock
30 minutes
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Stocks that are made in a reduced form by adding less liquid in the process of making a stock are known as?
Essences
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Stocks made from meat poultry or fish that are reduced to a syrupy consistency.
Glazes
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What are the three types of roux and what are they used for?
Brown: for brown sauces, Blonde: for cream sauces and veloutes, White: for bechamel and white sauces.
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What is the recommended cooking time for Espagnole Sauce?
5 hours
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What are the two ingredients in roux?
sifted flour and clarified butter
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brown roux, brown stock, salt belly of pork, carrots, onions, thyme, bay, tomato puree, white wine
Espagnole
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brown roux, fish stock, carrot, onion, mushroom trimmings, butter, thyme, bay, white wine, tomato puree
Espagnole Maigre (fish espagnole)
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Espagnole that is reduced by simmering and skimming, meat glaze is added at the last moment. can be flavored with wines such as sherry, port, madiera...
Sauce Demi-Galce
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reduced brown veal stock, arrowroot
Jus de Veau Lie (thickened veal gravy)
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blonde roux, white veal stock
Ordinary Veloute (Blanche Grasse)
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Chicken Veloute
Veloute de Voillae (Chicken Veloute)
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blonde roux and fish stock
Veloute de Poission (Fish Veloute)
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veloute, white stock, mushroom cooking liquor, egg yolks, nutmeg, lemon juice, pepper, butter.
Sauce Allemande
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veloute, white chicken stock, mushroom cooking liquor, cream, butter. (or ordinary veloute finished with cream)
Sauce Supreme
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white roux, milk, lean veal, onions, thyme, butter, pepper, nutmeg, salt
Sauce Bechamel
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brown roux, salt belly of pork, tomato puree, white stock, carrot, onion, bay leaf, thyme, garlic, salt, sugar,
Sauce Tomate
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