The History and Use of the Basic Sauces

Abstract: This 5 page paper focuses on the origin of the mother sauces and their uses. Sauces include Espagnole, Tomato, Hollandaise, Veloute, and Demi-glace. Bibliography lists 7 sources.

Filename: SA137sce.rtf

Pages: 5

Catagory:

Subcatagory: Culinary Science, Cuisine, & Cooking

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