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Sauces for Meat Dishes
Appears in
Published 1992
- *! 275 Ordinary sauce
- 276 White sauce with sour cream for cutlets, rissoles, roasts, and game
- * 277 Another sauce for roast and boiled beef, patties, and pancake pudding
- *! 278 Brown sauce
- 279 Brown sauce with truffles
- ! 280 Brown sauce for cutlets with light, white wine
- * 281 Sauce for cold beef
- ! 283 Sprat or anchovy sauce for stewed veal
- *! 282 Salted cucumber sauce
- ! 284 Herring sauce for beef
- ! 285 Truffle sauce for duck, turkey, or chicken
- *! 286 Mushroom sauce
- *! 287 Sweet and sour sauce with raisins for tongue, calf’s feet, carp, bream, etc.
- ! 288 Mustard sauce for sausages
- ! 289 Sorrel sauce for boiled beef or patties
- *! 290 Onion sauce with caraway for lamb and panics
- ! 291 Onion or shallot sauce for lamb or veal
- ! 292 Sweet and sour onion sauce
- ! 293 Sauce with lemon juice and Madeira for boiled hens, turkey, pigeons, veal, pike, and zander
- *! 294 White sauce for boiled veal, chicken, or turkey, or even for fish
- ! 295 Milk or cream sauce for boiled veal or chicken with rice
- ! 296 Horseradish sauce with sour cream for boiled beef
- *! 297 Horseradish sauce with currants for boiled beef
- ! 298 Mushroom sauce for boiled beef, duck, or goose
- *! 299 Cherry sauce for roast boat, chamois, etc.
- ! 300 Red currant sauce for roast wild boar, chamois, etc.
- ! 301 Caviar sauce
- *! 302 Strong sauce
- * 303 Tomato sauce
- 304 Crayfish sauce
- * 305 Bechamel made from cream
- 306 Bechamel from cream, another way
- 307 Bechamel from sour cream
- 308 Anchovy sauce for ducks
- 309 Celery root or parsley root sauce for boiled chicken
- ! 310 White sauce for patties and boiled beef
- *! 311 French truffle sauce for toasts
- *! 312 Sareptskaja mustard
- ! 313 Shallot sauce for capon