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Béchamel sauce
Béchamel sauce
Béchamel sauce (for 4-6 people)
50 cl (500 g) fresh whole milk
40g butter
40 g of sifted T55 flour
nutmeg, salt and freshly ground. -
Fond Blanc De Poultry
Fond Blanc De Poultry
Ingredients for 1.5 liters:
1 kg of chicken giblets
1 carrot
1 onion
1 leek
1 chopped shallot
1 bouquet garni
Fond brun de veau
Brown veal stock
Ingredients for 1 liter:
1 kg of veal bones
100g carrots
50g onions
2 cloves garlic
1 tablespoon of concentrated tomato
White veal stock
White veal stock
Ingredients for 1 liter:
1 kg of veal bones
100g carrots
50g onions
2 cloves garlic
1 leek
1 stalk of celery
1.
