메뉴펼치기
-
1
-
2
-
3
-
4
-
5
-
6
-
7
-
8
-
9
-
10
-
11
-
12
-
13
-
14
-
15
-
16
-
17
-
18
-
19
-
20
-
21
-
22
-
23
-
24
-
25
-
26
-
27
-
28
-
29
-
30
-
31
-
32
-
33
-
34
-
35
-
36
-
37
-
38
-
39
-
40
-
41
-
42
-
43
-
44
-
45
-
46
-
47
-
48
-
49
-
50
-
51
-
52
-
53
-
54
-
55
-
56
-
57
-
58
-
59
-
60
-
61
-
62
-
63
-
64
-
65
-
66
-
67
-
68
-
69
-
70
-
71
-
72
-
73
-
74
-
75
-
76
-
77
-
78
-
79
-
80
-
81
-
82
-
83
-
84
-
85
-
86
-
87
-
88
-
89
-
90
해당 자료는 10페이지 까지만 미리보기를 제공합니다.
10페이지 이후부터 다운로드 후 확인할 수 있습니다.
10페이지 이후부터 다운로드 후 확인할 수 있습니다.
목차
Apple sauce
Basic French dressing
Bechamel sauce
Beef consomme
Beef stew
BLT sandwich
Brown Gravy Sauce
Brown Stock
Butter milk pan cakes
Cheese Omelet
Chicken a la king
Chicken Cordon Blue
Coleslaw salad
Cream of potato
Cream of pumpkin
Fish chowder soup
Fish stock
French Dressing
French fried shrimp
French Onion Soup
Fried Egg
Grilled beef sirlon w Mushroom sauce.
Halibut meuniere
Hamburger sandwich
Hollandaise Sauce
Italian minestrone Soup
Mayonnaise
Omelette
Poached Egg
Pork chop w Barvecue sauce
Potato Salad
Salisbury steak
Shrimps canapes
Sole mornay
Spaghetti w Italian meat sauce
Spanish Omelet
Stuffed egg
Tartar sauce
Thousand Island Dressing
Tomato sauce
Tuna cocktail
Tuna sandwich
Waldorf Salad
Basic French dressing
Bechamel sauce
Beef consomme
Beef stew
BLT sandwich
Brown Gravy Sauce
Brown Stock
Butter milk pan cakes
Cheese Omelet
Chicken a la king
Chicken Cordon Blue
Coleslaw salad
Cream of potato
Cream of pumpkin
Fish chowder soup
Fish stock
French Dressing
French fried shrimp
French Onion Soup
Fried Egg
Grilled beef sirlon w Mushroom sauce.
Halibut meuniere
Hamburger sandwich
Hollandaise Sauce
Italian minestrone Soup
Mayonnaise
Omelette
Poached Egg
Pork chop w Barvecue sauce
Potato Salad
Salisbury steak
Shrimps canapes
Sole mornay
Spaghetti w Italian meat sauce
Spanish Omelet
Stuffed egg
Tartar sauce
Thousand Island Dressing
Tomato sauce
Tuna cocktail
Tuna sandwich
Waldorf Salad
본문내용
1.. Add the onion to in a heavy saucepan and simmer for 20 minutes.
2. In a separate pot, make a white roux with the flour and butter.
3. Remove the onion piguet form the milk gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps, Bring to a boil.
4. Reduce the sauce to a simmer, add the seasoning and continue cooling for 30 minutes.
5. Strain the sauce through a china cap lined with cheesecloth. melted butter can be carefully ladled over the surface of the sauce to prevent a skim forming. hold for service or cool in a water bath.
2. In a separate pot, make a white roux with the flour and butter.
3. Remove the onion piguet form the milk gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps, Bring to a boil.
4. Reduce the sauce to a simmer, add the seasoning and continue cooling for 30 minutes.
5. Strain the sauce through a china cap lined with cheesecloth. melted butter can be carefully ladled over the surface of the sauce to prevent a skim forming. hold for service or cool in a water bath.
추천자료
- 가격3,000원
- 페이지수90페이지
- 등록일2010.01.07
- 저작시기2006.5
- 파일형식압축파일(zip)
- 자료번호#572163
본 자료는 최근 2주간 다운받은 회원이 없습니다.
소개글