Of all the recipes I prepared for my parent's anniversary party, the preparation of the sauces was the most difficult and time consuming. But the end results and my parents' satisfaction with this surprise meal were well worth my endeavours. To begin with I had to prepare a veloute sauce which was used as a base for preparing the Wild Mushroom Sauce Allemande. Then from there I prepared the Grand Marnier Cre`me Anglaise. The Allemande sauce was an excellent choice to compliment the Smoked Roasted Salmon and the Vegetable Rice Pilaf as we served the sauce over both menu items. In addition the Grand Marnier Cre`me Anglaise was a perfect topping for the Maple Apple Pudding Bake that I served for our dessert. One note however, as a matter of personal preference, when making the Cre`me Anglaise again, I would probably slightly reduce the amount of Grand Marnier called for in the recipe.
* Exported from MasterCook * Sauce Veloute' Recipe By : Sauces -- p.140 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups white stock -- veal, chicken, etc 2 ounces butter 2 ounces flour Bring the stock to a simmer in a 2-quart saucepan. Whisk it from time to time to prevent a skin from forming on its surface. In a second 2-quart saucepan, gently melt the butter and add the flour. Stir the butter and flour over medium heat for about 2 minutes, until the flour has a pleasant, toasty smell. Remove from the heat for about 30 seconds to cool slightly. Whisk the simmering stock into the roux. Return the sauce to the stove and bring it back to a simmer while whisking. Once the sauce has returned to a slow simmer, turn down the heat and move the saucepan so only one side is over the flame. (This will cause a skin to form on only one side of the sauce's surface, making it easier to skim.) Cook the sauce gently for 1 hour while skimming off the skin that forms on its surface. It is also a good idea to occasionally rub around the bottom and corners of the saucepan with a wooden spoon to prevent the sauce from scalding. Strain the veloute' through a fine chinois and stir it until it cools to prevent a skin from forming on its surface. Use this sauce as a base for preparing sauce allemande. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Wild Mushroom Sauce Allemande Recipe By : Adapted by Roger A. Young, Jr. from Sauces - p.141 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 egg yolks 2 cups white stock 1 cup mushroom cooking liquid 1 tablespoon lemon juice assorted cooked mushrooms 1 quart sauce veloute' -- hot cooked 4 ounces cold butter Whisk together egg yolks, white stock, mushroom cooking liquid and lemon juice. Whisk this mixture into hot sauce veloute and return the sauce to a saucepan. Reduce the sauce by one-third, until approximately 1 quart remains. Whisk cold butter into the sauce. Notice that this sauce is reduced after the addition of egg yolks. Sauces containing egg yolks can be boiled, provided they contain a fairly large amount of flour, which stabilizes them. After the sauce is prepared, add the assorted wild mushrooms that were precooked in the reserved mushroom cooking liquid used previously in this recipe. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Grand Marnier Cre`me Anglaise Recipe By : Sauces - p. 544 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 vanilla beans 1 quart milk -- or 1/2 quart milk, 1/2 heavy cream 6 ounces granulated sugar 12 egg yolks 1/2 cup Grand Marnier Cut the vanilla beans in half lengthwise and add them to the milk or milk and heavy cream combination in a 2 quart saucepan. Bring to a simmer. While this is heating, whisk together the sugar and egg yolks until the sugar dissolves and the yolks are pale yellow. As the milk approaches a simmer, remove the 4 vanilla bean halves and scrape the inside of each one with a paring knife to release the tiny seeds. Return the seeds to the mixture. When the milk simmers, pour half of it over the egg yolk / sugar mixture, gently whisking. Add the egg yolk / sugar / milk mixture to the saucepan and stir it over medium heat with a wooden spoon. Stir constantly, being careful to reach around and into the corners, where the cream is most likely to curdle. DO NOT LET THE CREAM BOIL. Check the consistency of the cream by holding the spoon up sideways and making a streak along the back of the spoon with your finger. When the streak remains without the cream running down and obscuring it, the cream is ready. Immediately remove the cream from the heat. Continue stirring it for 1 or 2 minutes or the heat retained in the bottom of the saucepan may cause the cre`me anglaise to curdle. Strain the cream through a strainer. Do not use a chinois, or the specks of vanilla will be strained out. Stir the cream over a bowl of ice to cool it quickly and prevent a skin from forming. After the cre`me anglaise is cooled, whisk in the 1/2 cup of Grand Marnier. - - - - - - - - - - - - - - - - - -
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