1915 Vintage COOKBOOK The Book of SAUCES by Senn Over 500 Classic RECIPES including Mother Sauces Hollandaise Béchamel and Tomato | Pdf

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The Book of SAUCES - Vintage COOKBOOK on PDF format - 144 PDF Pages
by C. Herman Senn - Original Release Date: 1915

This rare and comprehensive culinary classic, authored by the renowned chef C. Herman Senn, is an essential guide to the cornerstone of classical French and English cuisine: the art of sauce-making. Originally published in 1915, this book remains one of the most authoritative references for professional chefs and culinary historians alike.
The volume provides an extensive collection of approximately 500 recipes, ranging from the fundamental "Mother Sauces"—such as Espagnole, Béchamel, and Hollandaise—to hundreds of sophisticated derivatives for meats, fish, vegetables, and desserts.
Beyond recipes, Senn offers deep insights into historical techniques, including the various types of roux, the precise art of "liaisons" (thickening), and the preparation of compound butters and savory glazes.
Key Features:
Comprehensive Scope: Includes savory sauces, sweet dessert sauces, salad dressings, and homemade condiments.
Classical Techniques: Detailed instructions on traditional thickening agents and stock-making.
Historical Context: A fascinating look into early 20th-century gastronomy and the evolution of sauce-making.

✿ I. Fundamental & Mother Sauces ✿
Aspic Jelly | Bechamel Sauce (Standard, Maigre, White) | Espagnole Sauce | Velouté Sauce (Allemande) | Dutch or Hollandaise Sauce (No. 1 to 5) | Green Dutch Sauce | Bearnaise Sauce (Standard, Brune, Tomatée) | Mayonnaise (Standard, Aspic, Caper, Green, Red) | Chaudfroid Sauces (White, Blonde, Brown, Fawn, Green, Pink) | Roux (White, Blonde, Brown).

✿ II. Savory Sauces for Fish, Meat, and Game ✿
Admiral Sauce | Albufera Sauce | American (Americaine) Sauce | Anchovy (Anchois) Sauce | Anchovy Egg Sauce | Aurora Sauce | Avignonese Sauce | Ayola Sauce | Batarde Sauce (Hot & Cold) | Bavaroise Sauce | Bercy Sauce | Bordelaise Sauce | Breton (Bretonne) Sauce | Brown Fish Sauce | Caper Sauce (Brown & White) | Celery Cream Sauce | Champagne Sauce | Chateaubriand Sauce | Colbert Sauce aux Fines Herbes | Crab Sauce | Crayfish Sauce | Cucumber Sauce (Hot & Cold) | Cumberland Sauce | Curry (Currie) Sauce | Demi-glace Sauce | Devilled Sauce (à la Diable) | Fennel (Fenouil) Sauce | Game Sauce (Sauce Gibier) | Garibaldi Sauce | Genoise Sauce | Horseradish Sauce (Raifort: Hot, Cold, Cream, Frappée) | Lobster Sauce | Mushroom Sauce (White & Brown) | Onion Sauce (Soubise) | Oyster Sauce | Port Wine Sauce | Ravigote Sauce (Hot & Cold) | Remoulade Sauce | Tomato Sauce (Cream, Chutnee) | Vinaigrette Sauce.

✿ III. Sweet & Dessert Sauces ✿
Almond Sauce (Cream, Fruit Salad) | Apricot Sauce | Banana Cream Sauce | Brandy Sauce | Caramel Sauce | Cherry Sauce | Chocolate Sauce (Cold) | Coffee (Café) Sauce | Custard Sauce (Vanilla, Coffee) | Kirsch Sauce | Liqueur Sauce (Maraschino, Curacoa) | Mousseline Sauce (Sweet) | Orange Sauce (Sweet) | Raisin Sauce (Red Wine) | Strawberry Sauce (Cold) | Vanilla Sauce | Chaudeau Sauce.

✿ IV. Compound Butters (Beurres Composés) ✿
Anchovy Butter (Beurre d'Anchois) | Crayfish Butter (Beurre d'Ecrevisses) | Green Herb Butter (Beurre Ravigote) | Ham Butter (Beurre au Jambon) | Horseradish Butter (Beurre de Raifort) | Lobster Butter (Beurre de Homard) | Maitre d'Hotel Butter | Montpellier Butter | Paprika Butter (Beurre au Paprika) | Pimiento Butter | Shrimp Butter | Tomato Butter (Beurre au Tomate) | Watercress Butter (Beurre de Ruisseau).

✿ V. Essentials & Auxiliary Recipes ✿
Meat Glaze (Glace de Viande) | Chicken Essence | Fish Stock | Game Fumet | Bouquet Garni | Mirepoix | Duxelle Puree | Salad Dressings (Spanish, Cream).

Thank you for looking and have nice day !
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