Sauces

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About
I Have included under the above heading some sauces to be served with all sorts of fish or meat. These are not separate sauces, but part of the dishes themselves. By doing so I have been able to make the recipes more concise and to avoid repetition; the reader will only have to refer to this chapter when he comes to where I mention “cover”, or “serve with”—whatever sauce it may be.