Chapter 3. Sauces

  • 269 Rous for white sauces
  • * 270 Caramelized sugar for dark sauces
  • * 271 Fried flour for sauces
  • * 272 Essence for strong sauces
  • * 272a [Beef] essence for coloring bouillon and sauces
  • * 273 Browned butter with rusk crumbs
  • * 274 Sardine or sprat butter