Old Recipes For Sauces

By Adrian Buzoianu

In a short while I shall come in your support with other titles:
-Cold dishes made from vegetables, cheese and eggs
-Cold dishes made from meat
-Cold dishes made from game
-Cold dishes made from fish
-Hot dishes made from fish
-Soups, pottages and stocks
-Garnishes
-Dishes made from pasta cheese and eggs
-Hot dishes made from beef
-Hot dishes made from veal
-Hot dishes made from pork
-Hot dishes made from fowl
-Hot dishes made from game
-Grills
-Minutes
-Salads
-Deserts

• Language: English
• Publisher: Adrian Buzoianu
• Release date: Dec 19, 2011
• ISBN: 9789730119893

Adrian Buzoianu

Let me introduce myself; my name is Adrian Buzoianu, at your service. My family has a long tradition in the art of Romanian Cuisine that has been handed down from generation to generation; in fact, we have had the honor to be the personal chefs to kings, queens, and officials in Romania. So you could say Romanian Cuisine is not just my passion, it’s in my blood! My grandfather, along with his brother, through many years have given their dedication of culinary arts to the Royal House of Romania, the U.S.A. legation in Bucharest, the Romanian legation in Istanbul, as well as, many important landmark restaurants in Romania. Preserving the tradition passed on by generations within my family I now pass onto you. I hope that this series will be an inspiration not just for the Head Chef of a favorite restaurant but to the Head Chef of the family kitchen as well.

Book preview

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Old Recipes for Sauces

Adrian Buzoianu

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Published by Adrian Buzoianu at Smashwords

Copyright 2011 Adrian Buzoianu

License Notes:

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Table of Contents:

Hot Sauces:

1. Béchamel Sauce (White Sauce With Milk)

2. White Sauce For Browning (Mornay)

3. White Sauce With Chicken Soup (Suprème)

4. White Sauce With Wine For Fish

5. Currant Sauce

6. Berne Sauce

7. Brown (Spanish) Sauce

8. Brown Sauce With Marrow

9. Cucumber Sauce

10. Onion Sauce

11. Mushroom Sauce

12. Colbert Sauce

13. Demi-Glace Sauce

14. Horseradish Sauce

15. Watercress Sauce

16. Madera Sauce

17. Dill Sauce

18. Apple Sauce

19. Meunière Sauce

20. Ardeal Mustard Sauce

21. Dutch Sauce

22. Spicy Sauce

23. Spicy Sauce With Mustard (Robert)

24. Romanian Sauce

25. Red Rock-Lobster Sauce

26. Cream Sauce For Venison

27. Cream Sauce

28. Tarragon Sauce

29. Tomato Sauce

30. Hungarian Sauce

31. Garlic Sauce

32. Game Sauce (Poivrade)

33. White Wine Sauce

34. Hunter’s Sauce

35. Red Wine Sauce

36. Sour Cherry Sauce

Cold Sauces:

37. White Sauce (Chaud-Froid)

38. Brown-Sauce (Chaud-Froid)

39. Sauce A La Grecque

40. Mayonnaise Sauce

41. Mayonnaise Sauce With Mustard

42. Sauce A La Mures

43. Vinegar Sauce With Greens

44. Ravigote Sauce

45. Sauce For Venison

46. Remulade Sauce

47. Tartar Sauce

48. Garlic Sauce (Mujdei)

49. Green Sauce For Fish

50. Vinaigrette Sauce

51. Aspic Sauce Without Gelatine

52. Aspic Sauce Without Gelatine Ii

53. Aspic Sauce With Gelatine

54. Mayonnaise Sauce With Aspic

55. Butter Sauce (Maitre D’hotel)

Hot Sauces

1. BÉCHAMEL SAUCE (White sauce with milk)

From this raw material results 1 kg:

I.Finished product of Béchamel Sauce: 1 kg.

II. Nutritional values:

- Protides: 4.08

- Lipids: 12.75

- Carbohydrates: 13.03

III. Energy values:

- Calories: 188.98.

Preparation:

Melt a part of butter in a saucepan. Add flour and fry it without