- 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
© 1992 All rights reserved. Published by Indiana University Press.