Veloute is made of a roux, a light stock and of course salt and pepper. It is predominantly used as a vehicle for fish or poultry. The following are derived from Veloute as a base.
Albufera is served with poached or braised fish and is comprised of Sauce Supreme, meat glaze and pimento butter.
Allemande is used on poultry and consists of mushroom, egg yolks and lemon.
Americane is used on fish and contains anchovies, fish trim and butter.
Aurore is served with egg whites and poultry and consists of tomato puree.
Aurore Maigre is served with fish and contains fish trim and butter.
Aux Crevettes is used with egg and fish and contains fish trim, cream, shrimp shells and butter.
Bercy is used on fish and contains shallots, white wine, fish trim, butter and chopped parsley.
Bonnefoy used with grilled fish and other white meats. It is made with White Bordelaise and white wine and veloute and finished with tarragon.
Bretonne is used with fish and contains fish trim, cream, leeks, celery, onions and mushrooms.
Chivry is used with poached and braised poultry and contains white wine, chervil, parsley, tarragon, shallots and chives.
Diplomate used with large whole fish and contains fish trim, butter, lobster meat and truffle.
Normande is used with Sole Normande and contains fish trim, mushrooms, mussels, lemon juice and egg yolks.
Supreme is used for poultry and contains mushroom, 35% cream and butter
Veron is used for fish and contains Sauce Normande, Sauce Tyrolienne, meat glaze and anchovy essence.
Villeroy is used to coat items that are going to be breaded and contains mushrooms, egg yolks, lemon, ham and truffle.
Vin Banc is used for fish and contains fish trim, egg yolks and butter.
Back with Hollandaise next.
A la prochaine
SDM
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