The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
III

Stocks, Essences & Auxiliaries

39 recipes

  1. 385Duxelle, or Cooked Fine Herbs
  2. 386Essences and Fumet
  3. 387Chicken Essence
  4. 388Fish Essence
  5. 389Game Essence
  6. 390Ham Essence
  7. 391Hot Aspic Essence, Clear and Thickened
  8. 392Mushroom Essence
  9. 393Root Essence
  10. 394Essence of Tame or Wild Ducks
  11. 395Truffle Essence
  12. 396Raw Fine Herbs
  13. 397Fumet of Partridge or Other Game
  14. 398Chicken or Game Glaze
  15. 399Fish Glaze
  16. 400Clear half Glaze
  17. 401Meat Glaze, Clear
  18. 402Meat Glaze, Plain
  19. 403Root Glaze
  20. 404Clear Gravy
  21. 405Thick Gravy
  22. 406Matignon
  23. 407Allemande Sauce
  24. 408Allemande Sauce with Mushroom Essence
  25. 409Bechamel Sauce
  26. 410Chicken Bechamel
  27. 411Lean Bechamel with Cream
  28. 412Bechamel with Mushroom Essence
  29. 413Half-Glaze Sauce, Clear and Thickened
  30. 414Brown, Espagnole or Spanish Sauce
  31. 415Veloute Sauce
  32. 416Veloute and Brown, Espagnole or Spanish Sauce for Lean
  33. 417Fish Stock for Lean Espagnole and Veloute Sauce
  34. 418Braise Stock for Braising Meats
  35. 419Mirepoix Stock and Dry Mirepoix
  36. 420Poeler Stock for Cooking Fowl or White Game Meat
  37. 421Brown, Espagnole or Spanish Sauce Stock
  38. 422Veloute Stock
  39. 423Veal Blond Stock
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