The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
Format: PDF / Kindle (mobi) / ePub
Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book:
-- How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)...
-- How to freeze them in one-meal-size containers, ready for use at a moment's notice...
-- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants...
-- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc -- that is, with Chateaubriand Sauce).
Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.
United States by Alfred A. Knopf, Inc., New York, and simultaneously in Canada by Random House of Canada Limited, Toronto. Distributed by Random House, Inc., New York. Library of Congress Cataloging in Publication Data Sokolov, Raymond A. The saucier’s apprentice. 1. Sauces. 2. Cookery, French. I. Title. TX819.A1S64 1976 641.8′14 75-34281 eISBN: 978-0-307-76480-5 Published March 29, 1976 Reprinted Seventeen Times v3.1 To my friends, who came to dinner with “vino et
This side dish can be prepared a day or two ahead. 6 large artichokes � lemon 4 tablespoons salt 3 tablespoons vinegar 1 medium onion, peeled and chopped 1 medium carrot, peeled and diced � cup dry white wine � bay leaf tied in a bouquet with 4 parsley stems and 1 sprig fresh thyme (or dusted with � teaspoon dried thyme) Salt Pepper � cup demi-glace or thickened jus de veau (this page or this page) 1. Preheat oven to 325 degrees. 2. Break the stems off the artichokes. Quarter them.
its points. Also, “pink” may give the wrong idea of what hongroise will look like. Perhaps orange-red is more accurate. Serve with eggs, chicken, steaks, chops, brains, and sweetbreads. 2 tablespoons butter 1 small onion, peeled and chopped 1 cup ordinary velouté (this page) 1 pinch salt Paprika 1. Heat 1 tablespoon of the butter in a heavy, nonaluminum saucepan until the foam subsides. Add the onion and sauté until softened but not browned. 2. Stir in the velouté. Season with salt. Then
tray. Spread a tablespoon of Soubise across the top of each chop. Pour Sauce Mornay over each chop and glaze at the upper level of the broiler until lightly browned on top. SERVES 4 The Emulsified Sauces To a chemist, an emulsion is a dispersion of liquid globules in another liquid. This phenomenon is also the basis of several of the finest French sauces: béarnaise, hollandaise, mayonnaise, and their variations. Behind these marvels is the simple fact that an egg yolk will emulsify surprising
butter as in master recipe above. See this page for application. BEURRE D’ ECHALOTE (Shallot Butter) � cup chopped shallots � pound unsalted butter Blanch the shallots for 3 minutes in lightly salted, simmering water. Drain. Combine with butter as in master recipe. Universally applicable. BEURRE D’ESTRAGON (Tarragon Butter) 4 tablespoons fresh tarragon leaves 6 tablespoons unsalted butter Blanch the tarragon in lightly salted, simmering water for 3 minutes. Drain. Combine with butter as