Ingredients
- 1 espagnole sauce
- 2 brown sauce from all sorts of meat
- 5 velouté
- 7 white sauce
- 8 demi-glace
Directions
1
Brown sauce, 1
2
Espagnole sauce, 2
3
Brown sauce from all sorts of meat, 4
4
For thickening brown sauce without making a roux, 5
5
Velouté, ib.
6
Velouté, a plainer way, 7
7
White sauce, or béchamel, ib.
8
Sauce Allemande (or German sauce blanche), 8
9
Demi-glace, 9
By Alexis Soyer ·
Recipe sourced from
gutenberg