LES SAUCES D’AUGUSTE ESCOFFIER
AUGUSTE ESCOFFIER'S SAUCES
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LE « ROI DES CHEFS » – L’INVENTEUR DE LA CUISINE MODERNE
« THE KING OF CHEFS” – THE INVENTOR OF MODERN CUISINE
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EXTRAIT DE SON LIVRE « LE GUIDE CULINAIRE »
EXCERPT FROM HIS BOOK "THE CULINARY GUIDE"
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SAUCE ESPAGNOLE – SAUCE DEMI-GLACE – JUS DE VEAU LIÉ - VELOUTÉ DE VOLAILLE - VELOUTÉ OU SAUCE BLANCHE GRASSE – VELOUTÉ DE POISSON – SAUCE ALLEMANDE - SAUCE SUPRÊME – SAUCE BÉCHAMEL – SAUCE TOMATE
PETITES SAUCES BRUNES COMPOSÉES
SAUCE BIGARRADE – SAUCE BORDELAISE – SAUCE BOURGUIGNONNE – SAUCE BRETONNE – SAUCE AUX CHAMPIGNONS – SAUCE CHARCUTIÈRE – SAUCE CHASSEUR – SAUCE CHAUD-FROIDE BRUNE – SAUCE CHAUD-FROID BRUNE POUR CANARDS – SAUCE CHAUD-FROID POUR GIBIER – SAUCE CHAUD-FROID TOMATÉE – SAUCE CHEVREUIL – SAUCE COLBERT – SAUCE À LA DIABLE – SAUCE DIABLE ESCOFFIER – SAUCE À LA DIANE – SAUCE DUXELLES – SAUCE ESTRAGON – SAUCE FINANCIÈRE – SAUCE AUX FINES HERBES – SAUCE GÉNEVOISE SAUCE GODARD – SAUCE GRAND-VENEUR (PROCÉDÉ ESCOFFIER) – SAUCE GRATIN – SAUCE HACHÉÉ – SAUCE HACHÉE MAIGRE – SAUCE À LA HUSSARDE – SAUCE ITALIENNE – SAUCE LYONNAISE – SAUCE MADÈRE – SAUCE MATELOTE – SAUCE À LA MOELLE – SAUCE MOSCOVITE – SAUCE PÉRIGUEUX – SAUCE PÉRIGOURDINE – SAUCE PIQUANTE – SAUCE POIVRADE ORDINAIRE – SAUCE POIVRADE POUR GIBIER – SAUCE AU PORTO SAUCE PORTUGAISE – SAUCE À LA PROVENÇALE – SAUCE À LA RÉGENCE – SAUCE ROBERT – SAUCE ROBERT ESCOFFIER – SAUCE À LA ROMAINE – SAUCE À LA ROUENNAISE – SAUCE SALMIS – SAUCE TORTUE – SAUCE VENAISON – AUCE VIN ROUGE – SAUCE ZINGARA SAUCE ZINGARA SAUCE ALBUFÉRAÉ- SAUCE ANCHOIS – SAUCE À L’AURORE – SAUCE À L’AURORE MAIGRE – SAUCE BAVAROISE SAUCE BÉARNAISE – SAUCE BÉARNAISE TOMATÉE DITE SAUCE CHORON SAUCE BÉARNAISE À LA GLACE DE VIANDE, DITE FOYOT OU VALOIS – SAUCE BERCY – SAUCE AU BEURRE, DITE SAUCE BÂTARDE – SAUCE BONNEFOIS OU SAUCE BORDELAISE AU VIN BLANC – SAUCE À LA BRETONNE – SAUCE CANOTIÈRE – SAUCE AUX CÂPRES – SAUCE CARDINAL SAUCE AUX CERISES ESCOFFIER – SAUCE AUX CHAMPIGNONS – SAUCE CHANTILLY – SAUCE CHÂTEAUBRIAND – SAUCE CHAUD-FROID BLANCHE ORDINAIRE – SAUCE CHAUD-FROID BLONDE – SAUCE CHAUD-FROID À L’AURORE SAUCE CHAUD-FROID AU VERT-PRÉ – SAUCE CHAUD-FROID MAIGRE SAUCE CHIVRY – SAUCE CHORON OU BÉARNAISE TOMATÉE – SAUCE À LA CRÈME – SAUCE AUX CREVETTES SAUCE CURRIE – SAUCE CURRIE À L’INDIENNE SAUCE DIPLOMATE – SAUCE ÉCOSSAISE – SAUCE ESTRAGON – SAUCE AUX FINES HERBES SAUCE GROSEILLES – SAUCE HOLLANDAISE – SAUCE HOMARD – SAUCE HONGROISE – SAUCE AUX HUITRES – SAUCE IVOIRE – SAUCE JOINVILLE – SAUCE LAGUIPIERRE – SAUCE LIVONIENNE – SAUCE MALTAISE SAUCE MARINIÈRE - SAUCE MATELOTE BLANCHE – SAUCE MORNAY – SAUCE MOUSSELINE, DITE AUSSI SAUCE CHANTILLY – SAUCE MOUTARDE – SAUCE NANTUA – SAUCE NEW-BURG AVEC LE HOMARD CRU – SAUCE NEW-BURG AVEC LE HOMARD CUIT – SAUCE NOISETTE – SAUCE ORIENTALE – SAUCE PALOISE – SAUCE POULETTE – SAUCE RAVIGOTE – SAUCE RÉGENCE POUR POISSONS ET GARNITURES DE POISSONS SAUCE RÉGENCE POUR GARNITURE DE VOLAILLE – SAUCE RICHE – SAUCE RUBENS – SAUCE SAINT-MALO – SAUCE SMITANE – SAUCE SOLFÉRINO SAUCE SOUBISE OU COULIS D’OIGNONS SOUBISES – SAUCE SOUBISE TOMATÉE – SAUCE SOUCHET – SAUCE TYROLIENNE – SAUCE VALOIS – SAUCE VALOIS – SAUCE VÉNITIENNE – SAUCE VÉRON – SAUCE VILLAGEOISE – SAUCE VILLEROY – SAUCE VILLEROY SOUBISÉE – SAUCE VILLAROY TOMATÉE – SAUCE VIN BLANC
SAUCES ANGLAISES CHAUDES - HOT ENGLISH SAUCES :
SAUCE AUX AIRELLES (CRAMBERRIES-SAUCE) – SAUCE ALBERT (ALBERT SAUCE) – SAUCES AUS AROMATES (AROMATIC-SAUCE) -SAUCE AU BEURRE À L’ANGLAISE (BUTTER SAUCE) – SAUCE AUX CÂPRES (CAPER-SAUCE) – SAUCE AU CÉLERI (CELERY-SAUCE) – SAUCE CHEVREUIL (ROE-BUCK SAUCE) – SAUCE CRÈME À L’ANGLAISE (CREAM-SAUCE) – SAUCE CREVETTE À L’ANGLAISE (SHRIMPS-SAUCE) SAUCE À LA DIABLE – (DEVILLED SAUCE) – SAUCE AU FENOUIIL (FENNEL SAUCE) -SAUCEAUX GROSEILLES GOOSEBERRY SAUCE) – SAUCE HOMARD À L’ANGLAISE (LOBSTER SAUCE) – AUX HUITRES (OYSIER SAUCE) – SAUCE AUX ŒUFS À L’ANGLAISE (EGGS SAUCE) – SAUCE AUX ŒUFS AU BEURRE FONDU (EGGSAND BUTTER SAUCE) SAUCE AUX OIGNONS (ONIONS SAUCE)
SAUCE AU PAIN (BREAD SAUCE) – SAUCE AU PAIN FRIT (BREAD SAUCE) – SAUCE AU PAIN FRIT (FRIED BREAD SAUCE) – SAUCE PERSIL (PARSLEY SAUCE) –
SAUCE AU PERSIL POUR POISSONS – SAUCE PERSIL AUX POMMES (APPLE SAUCE) SAUCE AU PORTO (PORTO WINE SAUCE) – SAUCE AU RAIFORT CHAUDE (HORSE RADISH SAUCE) – SAGE AND ONIONS SAUCE) - SAUCE RÉFORME (REFORM SAUCE) – SAUCE SAUGE ET OIGNONS (SAGE AND OINIONS SAUCE)
SAUCE YORKSHIRE.
SAUCES FROIDES :
SAUCE AÏOLI OU BEURRE DE PROVENCE – SAUCE ANDALOUSE – SAUCE BOHÉMIENNE – ÉAUCE CHANTILLY – SAUCE GÉNOISE – SAUCE GRIBICHE – SAUCE ITALIENNE – SAUCE MAYONNAISE – SAUCE MAYONNAISE COLLÉE – SAUCE MAYONNAISE FOUETTÉE À LA RUSSE
SAUCE MOUSQUETAIRE – SAUCE RAVIGOTTE OU VINAIGRETTE – SAUCE RÉMOULADE – SAUCE RUSSE – SAUCE TARTARE – SAUCE VERTE – SAUCE VINCENT SAUCE SUÉDOISE
SAUCES FROIDES ANGLAISES - ENGLISH COLD SAUCES
SAUCE CAMBRIDGE (CAMBRIDGE SAUCE) – SAUCE CUMBERLAND (CUMBERLAND-SAUCE) SAUCE GLOUCESTER (GLOUCESTER-SAUCE) – SAUCE MENTHE (MINT-SAUCE) – SAUCE OXFORD (OXFORD-SAUCE) – SAUCE RAIFORT (COLD HORSERADISH SAUCE).
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ENGLISH
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SPANISH SAUCE – DEMI-GLACE SAUCE – LINKED VEAL JUICE – POULTRY VELOUTÉ – VELOUTÉ OR FAT WHITE SAUCE – FISH VELVET – GERMAN SAUCE – SUPREME SAUCE – BÉCHAMEL SAUCE – TOMATO SAUCE
SMALL MIXED BROWN SAUCES
BIGARRADE SAUCE – BORDELAISE SAUCE – BOURGUIGNONNE SAUCE – BRETON SAUCE – MUSHROOM SAUCE – CHARCUTIÈRE SAUCE – HUNTER SAUCE – BROWN HOT-COLD SAUCE BROWN HOT-COLD SAUCE FOR DUCKS – HOT-COLD SAUCE FOR GAME – TOMATO HOT-COLD SAUCE – SAUCE VEIN – COLBERT SAUCE – DEVIL SAUCE – ESCOFFIER DIABLE SAUCE – DIANE SAUCE – DUXELLES SAUCE – TARRAGON SAUCE – FINANCIÈRE SAUCE – FINE HERBS SAUCE – GENEVOISE SAUCE GODARD SAUCE – GRAND-VENEUR SAUCE (ESCOFFIER PROCESS) – GRATIN SAUCE – CHANCE SAUCE – LEAN CHANCE SAUCE – HUSSARD SAUCE – ITALIAN SAUCE – LYONNAISE SAUCE – MADEIRA SAUCE – MATELOTE SAUCE – MARROW SAUCE – MOSCOVITE SAUCE – Périgueux SAUCE – Périgourdine SAUCE – HOT SAUCE – REGULAR PEPPER SAUCE – PEPPER SAUCE FOR G IBIER – PORT SAUCE PORTUGUESE SAUCE – PROVENÇAL SAUCE – REGENCY SAUCE – ROBERT SAUCE – ROBERT ESCOFFIER SAUCE – ROMAN SAUCE – ROUENNAISE SAUCE – SALMIS SAUCE – TURTLE SAUCE – VENAISON SAUCE – WINE AUCE RED – ZINGARA SAUCE ZINGARA SAUCE ALBUFERAÉ SAUCE – ANCHOVY SAUCE – LEAN SAUCE – LEAN SAUCE – BAVAROISE SAUCE BÉARNAISE SAUCE – TOMATO BÉARNAISE SAUCE CALLED CHORON SAUCE – BÉARNAISE SAUCE WITH MEAT GLAZE, CALLED FOYOT OR VALOIS – BERCY SAUCE – BUTTER SAUCE , KNOWN BASTARD SAUCE – BONNEFOIS SAUCE OR BORDELAISE SAUCE WITH WHITE WINE – BRETON SAUCE – CANOTIÈRE SAUCE – CAPER SAUCE – CARDINAL SAUCE ESCOFFIER CHERRY SAUCE – MUSHROOM SAUCE – CHANTILLY SAUCE – CHÂTEAUBRIAND SAUCE – WHITE HOT-COLD SAUCE REGULAR – BLONDE HOT-COLD SAUCE – AURORE HOT-COLD SAUCE VERT-PRE HOT-COLD SAUCE – LEAN HOT-COLD SAUCE CHIVRY SAUCE – CHORON OR TOMATO BÉARNAISE SAUCE – CREAM SAUCE – SHRIMP SAUCE CURRIE SAUCE – CURRIE SAUCE INDIAN STYLE DIPLOMAT SAUCE – SCOTTISH SAUCE – TARRAGON SAUCE – HERBS SAUCE CURRANT SAUCE – HOLLANDAISE SAUCE – LOBSTER SAUCE – HUNGARIAN SAUCE – OYSTER SAUCE – IVORY SAUCE – JOINVILLE SAUCE – LAGUIPIERRE SAUCE – LIVONIAN SAUCE – MALTAISE SAUCE AUCE MARINIÈRE - MATELOTE BLANCHE SAUCE – MORNAY SAUCE – MOUSSELINE SAUCE, ALSO CALLED CHANTILLY SAUCE – MUSTARD SAUCE – NANTUA SAUCE – NEW-BURG SAUCE WITH RAW LOBSTER – NEW-BURG SAUCE WITH COOKED LOBSTER – HAZELNUT SAUCE – ORIENTAL SAUCE – PALOISE SAUCE – POULETTE SAUCE – RAVIGOTE SAUCE – REGENCE SAUCE FOR FISH AND FISH TOPPINGS REGENCE SAUCE FOR POULTRY TOPPING – RICH SAUCE – RUBENS SAUCE – SAINT-MALO SAUCE – SMITANE SAUCE – SOLFARINO SAUCE SOUBISE SAUCE OR SOUBISES ONION COULIS – TOMATO SOUBISE SAUCE – SOUCHET SAUCE – TYROLIENNE SAUCE – VALOIS SAUCE – VALOIS SAUCE – VENITIAN SAUCE – VÉRON SAUCE – VILLAGEOISE SAUCE – VILLEROY SAUCE – VILLEROY SOUBISÉE SAUCE – VILLAROY TOMATO SAUCE – WHITE WINE SAUCE
HOT ENGLISH SAUCES:
CRANBERRY SAUCE (CRAMBERRIES-SAUCE) – ALBERT SAUCE (ALBERT SAUCE) – AUS AROMATE SAUCES (AROMATIC-SAUCE) - ENGLISH BUTTER SAUCE (BUTTER SAUCE) – CAPER SAUCE (CAPER-SAUCE) – CELERY SAUCE ( CELERY-SAUCE) – ROE-BUCK SAUCE – ENGLISH CREAM SAUCE (CREAM-SAUCE) – ENGLISH SHRIMP SAUCE (SHRIMPS-SAUCE) DEVIL SAUCE – DEVILLED SAUCE – FENNEL SAUCE (FENNEL SAUCE) - GOOSEBERRY SAUCE) – LOBSTER SAUCE (LOBSTER SAUCE) – OYSTER SAUCE (OYSIER SAUCE) – ENGLISH EGG SAUCE (EGGS SAUCE) – EGG SAUCE WITH MELTED BUTTER (EGGSAND BUTTER SAUCE) ONION SAUCE (ONIONS SAUCE)
BREAD SAUCE – FRIED BREAD SAUCE – FRIED BREAD SAUCE – PARSLEY SAUCE –
PARSLEY FISH SAUCE – APPLE PARSLEY SAUCE PORT WINE SAUCE – HORSE RADISH SAUCE – SAGE AND ONIONS SAUCE – REFORM SAUCE – SAGE AND ONION SAUCE (SAGE AND OINIONS SAUCE)
YORKSHIRE SAUCE.
COLD SAUCES:
AÏOLI SAUCE OR BUTTER OF PROVENCE – ANDALUSIAN SAUCE – BOHEMIAN SAUCE – CHANTILLY SAUCE – GENOISE SAUCE – GRIBICHE SAUCE – ITALIAN SAUCE – MAYONNAISE SAUCE – STUCKED MAYONNAISE SAUCE – RUSSIAN WHIPPED MAYONNAISE SAUCE
MOUSQUETAIRE SAUCE – RAVIGOTTE OR VINAIGRETTE SAUCE – REMOULADE SAUCE – RUSSIAN SAUCE – TARTAR SAUCE – GREEN SAUCE – VINCENT SAUCE SWEDISH SAUCE
ENGLISH COLD SAUCES - ENGLISH COLD SAUCES
CAMBRIDGE SAUCE (CAMBRIDGE SAUCE) – CUMBERLAND SAUCE (CUMBERLAND-SAUCE) GLOUCESTER SAUCE (GLOUCESTER-SAUCE) – MINT SAUCE (MINT-SAUCE) – OXFORD SAUCE (OXFORD-SAUCE) – HORSERADISH SAUCE (COLD HORSERADISH SAUCE).
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TOUTES LES RECETTES DE CES SAUCES SONT VISIBLES DANS LE LIVRE
« LE GUIDE CULINAIRE » D’AUGUSTE ESCOFFIER
ALL THE RECIPES FOR THESE SAUCES CAN BE SEEN IN THE BOOK
"THE CULINARY GUIDE" BY AUGUSTE ESCOFFIER
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LE LIVRE QU’IL FAUT POSSÉDER - THE BOOK YOU NEED TO OWN
