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Mastering The Art of French Cooking, Volume One (1) (Vol 1)

Recipes listed from this edition: 608

 Average recipe rating (23 reviews)

Recipes listed from all (12) editions: 610 --> Show results from all editions.

Displaying results 51 to 100.
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Recipe Title Page Reviews Rating

Coulis de Tomates a la Provencale (Fresh Tomato Puree with Garlic and Herbs)

78

0

Sauce Hollandaise

79

0

Hollandaise avec Blancs d'Oeufs (Hollandaise with Beaten Egg Whites)

83

0

Sauce Maltaise (Orange-flavored Hollandaise)

83

0

Sauce Mousseline / Sauce Chantilly (Hollandaise with Whipped Cream)

83

0

Sauce Bearnaise

84

0

Sauce Mousseline Sabayon (Hollandaise with Cream and White-wine Fish Fumet)

84

0

Sauce Vin Blanc (Hollandaise with White-wine Fish Sauce)

84

0

Sauce Choron (Tomato-Flavored Bearnaise)

85

0

Sauce Colbert (Bearnaise with Meat Glaze)

85

0

Mayonnaise (Egg Yolk and Oil Sauce)

86

0

Mayonnaise aux Fines Herbes (Mayonnaise with Green Herbs)

89

0

Mayonnaise Verte (Green Herbal Mayonnaise)

89

0

Sauce Riviera / Beurre Montpellier (Green Mayonnaise with Butter or Cream Cheese, Pickles, Capers, and Anchovies)

90

0

Sauce Tartare (Hard Yolk Mayonnaise)

90

0

Mayonnaise Collee (Gelatin Mayonnaise - for Decorating Cold Dishes)

91

0

Sauce Remoulade (Mayonnaise with Anchovies, Pickles, Capers, and Herbs)

91

0

Sauce Aioli (Provencal Garlic Mayonnaise)

92

0

Sauce Alsacienne / Sauce de Sorges (Herbal Mayonnaise Made with Soft-boiled Eggs)

93

0

Sauce Vinaigrette (French Dressing)

94

0

Sauce Moutarde (Cold Mustard Sauce with Herbs)

95

0

Sauce Ravigote (Vinaigrette with Herbs, Capers, and Onions)

95

0

Vinaigrette a la Creme (Sour Cream Dressing - Dill Sauce)

95

0

Beurre Blanc - Beurre Nantais (White Butter Sauce)

96

1

Beurre au Citron (Lemon Butter Sauce)

98

0

Beurre Noir - Beurre Noisette (Brown Butter Sauce)

98

0

Beurre de Moutard (Mustard Butter)

100

0

Beurre a l'Oeuf (Egg Yolk Butter)

101

0

Beurre d'Achois (Anchovy Butter)

101

0

Beurre d'Ail (Garlic Butter)

101

0

Beurre Colbert (Tarragon Butter with Meat Flavoring)

102

0

Beurre d'Estragon (Tarragon Butter)

102

0

Beurre d'Fines Herbes (Mixed Herb Butter)

102

0

Beurre Maitre d'Hotel (Parsley Butter)

102

0

Beurre Bercy (Shallot Butter with White Wine)

103

0

Beurre Marchand de Vins (Shallot Butter with Red Wine)

103

0

Beurre pour Escargots (Snail Butter)

103

0

Beurre de Crustaces (Shellfish Butter)

104

0

Fonds de Cuisine Simple (Simple Meat Stock)

107

0

Fonds Blanc (White Stock - Veal Stock)

109

0

Fonds Blanc de Volaille (White Poultry Stock)

109

0

Fonds Brun (Brown Stock)

110

0

Fonds Brun de Volaille (Brown Poultry Stock)

110

0

Glace de Viande (Meat Glaze)

110

0

Clarification of Stock (Clarification du Bouillon)

111

0

Homemade Jellied Stock

112

0

Fumet de Poisson au Vin Blanc (White-wine Fish Stock)

114

0

Emergency Fish Stock - Clam Juice

115

0

Poached Eggs (Oeufs Poches)

116

0

Oeufs a la Fondue de Fromage (Poached Eggs on Canapes with Cheese Fondue Sauce)

118

0

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