|
Classic
Cook Books
< last page | next page >
page 64
SAUCES TO BE SERVED WITH FISH.
WARM SAUCES.{151.Sauce Hollandaise............White.
{152.Sauce aux Capres.............Caper sauce, white.
{153.Sauce aux Huitres............Oyster sauce, white.
{154.Sauce Cardinal...............Rose.
{155.Sauce Crevette...............Shrimp sauce, rose.
{156.Sauce Homard.................Lobster sauce, rose.
{157.Sauce Moutarde...............Mustard sauce, yellow.
{158.Sauce Genevoise..............Genevese sauce, red.
{159.Sauce Polonaise..............Polish sauce, yellow.
{160.Sauce Provencale.............Tomato sauce, red.
{161.Maitre d'hotel...............Melted Butter, yellow.
COLD SAUCES{162.Sauce Mayonnaise.............Mayonnaise sauce, light
yellow.
{163.Sauce Tartare................Tartare sauce.
{164.Sauce Remoulade..............Light brown.
{165.Sauce Vinaigrette............
{166.Sauce Raifort................Horseradish sauce.
< last page | next page >
Classic
Cook Books
|
