On food and cooking the science and lore of the kitchen ( PDFDrive ) 1114

Périgueux (village in Madeira wine, Perigord region) truffles White wine, vinegar, gherkins, Piquante capers Poivrade (“peppered”) Vinegar, peppercorns Red wine sauces Red wine Robert White wine, onion, mustard Basic Sauce: Velouté (“velvety”), made with white stock (veal, poultry, fish), yellow roux Allemande Egg yolks, (“German”) mushrooms White Bordelaise White wine, shallots Ravigote White wine, vinegar (“invigorated”) Suprême Poultry stock, cream, butter Basic Sauce: Béchamel (a gourmand), made with milk, white roux Crème Cream Mornay (a Cheese, fish or poultry family) stock Soubise (army commander) Onion puree Basic Sauce: Hollandaise (“from Holland”), made with butter, eggs, lemon juice, or vinegar Mousseline (light cloth) Whipped cream Béarnaise (“from White wine, vinegar, Béarn”) shallots, tarragon Basic Sauce: Mayonnaise (uncertain etymology), made with vegetable oil, eggs, vinegar, or lemon juice Rémoulade Gherkins, capers, mustard, (twice ground) anchovy paste Sauces in England: Gravies and ... Mornay (a Cheese, fish or poultry family) stock Soubise (army commander) Onion puree Basic Sauce: Hollandaise (? ??from Holland”), made with butter, eggs, lemon juice, or vinegar Mousseline (light cloth)... Whipped cream Béarnaise (? ??from White wine, vinegar, Béarn”) shallots, tarragon Basic Sauce: Mayonnaise (uncertain etymology), made with vegetable oil, eggs, vinegar, or lemon juice Rémoulade Gherkins, capers, mustard,... etymology), made with vegetable oil, eggs, vinegar, or lemon juice Rémoulade Gherkins, capers, mustard, (twice ground) anchovy paste Sauces in England: Gravies and