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Romeo Brodmann
Sauces in classical French cuisine according to Escoffier
Includes recipes of French Cuisine up and until the middle of the 20th Century
1st English Edition
© Edition Gastronomique
Specialist publishing house of GastroSuisse
Association for Hotels and Restaurants in Switzerland
Blumenfeldstrasse 20, 8046 Zurich
ISBN 978-3-905834-24-6
Impressum
Design: James Communication AG, Waldeggstrasse 32, 6343 Rotkreuz, www.jamescom.ch Photos, production: martin friedli fotografie, CH-4052 Basel, www.friedli-fotografie.ch Photos, portraits: Tony Baggenstos, CH-4500 Solothurn, [email protected] Translation: sein gmbh, CH-8630 Rüti ZH, www.sein.ch
Quote Paul Bocuse
«As sauces are an essential reference in French cuisine, it’s an excellent idea to update their creations in the kitchen. This preparation appears obvious to any self-respecting cook.»
Paul Bocuse
Table of content
The schematic representation of the sauces
Bouillon de Viande / Bouillon a l’Os (Meat Broth / Bone Broth)
Fond de Veau Brun (Brown Veal Stock)
Fond de Gibier Brun (Game Stock)
Fond de Veau Blanc (White Veal Stock)
Fond de Volaille (Chicken Stock)
Fond de Poisson Blanc (White Fish Stock)
Fumet de Poisson (Concentrated White Fish Stock)
Fond de Poisson Rouge (Red Fish Stock)
Essence de Tomate (Tomato Essence)
Puree de Tomate (Tomato Puree)
Amidon de Ble (Wheat Starch [rice, corn, potato or arrowroot starch, and others])
LIANTS POUR SAUCE, PRODUITS INDUSTRIELLEMENT (Commercial Sauce Thickeners)
CREME – Double, SAUCES, AIGRE (Cream – Double, Whipping, Sour)
Liaison (Thickening with Egg Yolk and Cream)
Demi-glace (Brown Basic Sauce / Demi-glace)
Fond Brun liE (Thickened Brown Veal Gravy)
Jus de veau lié (Thickened Veal Gravy)
Demi-glace de canard (Thickened Brown Gravy, based on Duck)
Demi-glace de gibier (Thickened Brown Gravy, based on Game)
VARIATIONS OF SAUCES BRUNES DE BASE – Brown Basic Sauces
Sauce bordelaise (Red Wine and Marrow Sauce)
