|Science of Food, Fourth Edition|
|by P. M. Gaman|
The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering.
1 - 8 of 8 for francaise sauce
Dip sliced cutlets ... a pan. Taste sauce and add any ... and simmer over low heat covered for 5 to 10 minutes. Serve immediately. It goes nice over rice.
Pound veal or ... and lemon juice. Add meat and simmer 3-5 minutes, uncovered. Serve immediately. Can be prepared in advance without sauce or with sauce.
Rinse veal cutlets ... cutlets. Let the juice boil off to form a slightly thick sauce, about 2 minutes. Serve the cutlets with the sauce drizzled over them.
Combine eggs, grated ... Melt butter in sauce. Place veal ... on plate, alternating with lemon slices. Pour sauce over all. Garnish with parsley sprigs.
Suggested Filling: 1. ... Starch thickens a sauce by starch granules ... heating of the sauce causes the starch granules to swell and hold even more water.
Dip chicken cutlets ... platter and cover with sauce and surround with fresh spinach and cherry tomatoes that are mixed with Italian dressing or pesto sauce.
Bread cutlets in ... and stir until sauce becomes warm. Place ... roasting pan. Pour sauce over each cutlet and bake entire thing at 350 degrees for 20 minutes.
Coat cutlets with ... 6 lemons. Sprinkle sauce with garlic powder, ... in Wondra flour to thicken sauce. Return chicken to pan and simmer for 30 minutes.
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