TABLE OF CONTENTS

Procedures for Preparing White and Brown Stocks... 1

Basic White Stock 4
Basic Brown Stock.. 5
Fish Stock or Fumet.... 6
Glazes 7
Basic Procedure for Making and Incorporating a Roux. 8
Procedure for Using a Liaison 10
Bechamel Sauce.. 11
Cream Sauce / Mornay Sauce... 12
Veloute Sauce.. 13
Supreme Sauce 14
Sauce Aurora 15
Sauce Bercy / Sauce Normandy 16
Brown Sauce or Espagnole 17
Fond Lie or Jus Lie.. 18
Bordelaise / Chasseur. 19
Demiglaze. 20
Maitre dHotel Butter 21
Beurre Blanc. 22
Red Wine Butter Sauce for Fish 23
Tartar Sauce. 24
Aioli. 25
Consomme 26
Basic Procedures for Making Cream Soups 27
Puree of Spring Vegetable Soup.. 29
Shrimp Bisque.. 30
French Onion Soup Gratine. 31
Roast Rib of Beef au Jus 32
Roast Beef Gravy. 33
Breaded Pork Cutlets.. 34
Tournedos Chasseur.. 35
Pork Chops Charcutire. 36

Entrecote Saute Bordelaise 37

Roast Chicken with Natural Gravy.... 38
Chicken Pot Pie 39
Chicken Fricasse 40
Ballotine de Poulet Grandmere. 41
Broiled Fish Steaks Maitre dHotel 43
Cod Cakes 44
Deep-fried Calamari. 45
Sole Vin Blanc.. 47
Moules Mariniere (Steamed Mussels).. 48
Fish en Papillote... 49
Seafood Casserole au Gratin. 50
Broccoli Mornay 51
Green Beans Basquaise. 52
Glazed Root Vegetables. 53
Glazed Carrots (Carrots Vichy).. 54
Duchesse Potatoes. 55
Gratin Dauphinois II. 56
Boulangere Potatoes... 57
Risotto alla Parmigiana... 58
Caesar Salad 59
Salad of Mixed Cabbage and Apples60
Oriental Salad with Beef. 61
French Potato Salad 62
Salade Nioise.. 63
Salad of Seared Sea Scallops... 64
Emulsified French Dressing 65
Crme Anglaise (Vanilla Custard Sauce). 66
Baked Custard..... 67
Bread and Butter Pudding.. 68
Chocolate Mousse... 69