Menus Made Easy

How to order dinner and give the dishes their French names — the 1907 course-by-course phrasebook of the Edwardian table.

Sauces and Garnishes

3 pages in this part of Menus Made Easy.

Sauces and Garnishes

THE following are the principal sauces and garnishes which are used in cookery. Many of them have been mentioned in the course of these…

Sauces and Garnishes: Tarragon

D'Uxelles-white sauce with chopped ham, mushrooms, parsley, etc. Estragon (Tarragon) - white stock with Tarragon vinegar, tarragon, etc.

Sauces and Garnishes: White

Indienne-tomato sauce with curry paste, anchovy, etc. White Indian sauce is made of Béchamel sauce with curry powder.

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