Salsas Dulces, Saladas, Clasicas y Modernas by Michel Roux

  • Veal stock (Fond de veau)

    from Sauces: Sweet and Savoury, Classic and New Sauces by Michel Roux

    • Categories: Stocks; French
    • Ingredients: veal bones; calf feet; carrots; onions; dry white wine; celery; tomatoes; button mushrooms; tarragon; bouquet garni
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Notes about Recipes in this book

  • Bercy sauce (Sauce Bercy)

    • twoyolks on September 29, 2021

      The flavor of the fish stock and lemon dominate. It's a nice, if a bit strongly flavored sauce. It can easily overwhelm when paired with something delicate.

  • Aubergine sauce with tarragon (Sauce aubergine à l'estragon)

    • wester on March 14, 2015

      I think I tweaked too much to give a star rating (chicken stock instead of homemade veal stock, dried tarragon instead of fresh) but I wasn't crazy about this. Weird greyish color, nice but unremarkable taste. Served with pork chops, as suggested, but the combination wasn't that good either. It would make a pretty good thick soup though.

  • Juniper sauce (Sauce au genièvre)

    • twoyolks on January 05, 2022

      The red currant jelly gave the sauce a weird sweetness. This may work with some things but does not work with the suggested grilled steak.

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  • ISBN 10 8484232085
  • ISBN 13 9788484232087
  • Published Apr 01 2006
  • Format Paperback
  • Language Spanish
  • Countries United States
  • Publisher Elfos
  • Imprint Elfos


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