On food and cooking the science and lore of the kitchen ( PDFDrive ) 1114
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Périgueux(villagein
Madeirawine,
Perigordregion)
truffles
Whitewine,vinegar,gherkins,
Piquante
capers
Poivrade (“peppered”)Vinegar,peppercorns
Redwinesauces Redwine
Robert Whitewine,onion,mustard
BasicSauce:Velouté(“velvety”),madewith
whitestock(veal,poultry,fish),yellowroux
Allemande
Eggyolks,
(“German”)
mushrooms
WhiteBordelaise Whitewine,shallots
Ravigote
Whitewine,vinegar
(“invigorated”)
Suprême Poultrystock,cream,butter
BasicSauce:Béchamel(agourmand),made
withmilk,whiteroux
Crème Cream
Mornay(a
Cheese,fishorpoultry
family)
stock
Soubise(armycommander) Onionpuree
BasicSauce:Hollandaise(“fromHolland”),
madewithbutter,eggs,lemonjuice,or
vinegar
Mousseline(lightcloth) Whippedcream
Béarnaise(“from
Whitewine,vinegar,
Béarn”)
shallots,tarragon
BasicSauce:Mayonnaise(uncertain
etymology),madewithvegetableoil,eggs,
vinegar,orlemonjuice
Rémoulade
Gherkins,capers,mustard,
(twiceground)
anchovypaste
SaucesinEngland:Graviesand
