The document contains a list of ingredients and preparations for various dishes and sauces including: beetroot macquerel with consomme and cooked macquerel; scallops with beurre blanc sauce; chicken and lobster with cream, quenelle, and homardine sauce; turbot with sabayon sauce, cabbage jus, and chestnut butter; venison with marinade, base, and jus; and bases and juses for lamb, beef, veal, and chicken. It also includes a section labeled "Dry store" with various ingredients.
The document contains a list of ingredients and preparations for various dishes and sauces including: beetroot macquerel with consomme and cooked macquerel; scallops with beurre blanc sauce; chicken and lobster with cream, quenelle, and homardine sauce; turbot with sabayon sauce, cabbage jus, and chestnut butter; venison with marinade, base, and jus; and bases and juses for lamb, beef, veal, and chicken. It also includes a section labeled "Dry store" with various ingredients.
The document contains a list of ingredients and preparations for various dishes and sauces including: beetroot macquerel with consomme and cooked macquerel; scallops with beurre blanc sauce; chicken and lobster with cream, quenelle, and homardine sauce; turbot with sabayon sauce, cabbage jus, and chestnut butter; venison with marinade, base, and jus; and bases and juses for lamb, beef, veal, and chicken. It also includes a section labeled "Dry store" with various ingredients.
The document contains a list of ingredients and preparations for various dishes and sauces including: beetroot macquerel with consomme and cooked macquerel; scallops with beurre blanc sauce; chicken and lobster with cream, quenelle, and homardine sauce; turbot with sabayon sauce, cabbage jus, and chestnut butter; venison with marinade, base, and jus; and bases and juses for lamb, beef, veal, and chicken. It also includes a section labeled "Dry store" with various ingredients.