Summary
THE magic of saucery is one of the wonders of eating in restaurants. Many are too complicated to make at home - even a simple jus to go with our Sunday roast takes hours of simmering veal and chicken bones to make stocks.
Once the stocks are made we can then start to make the sauces using wines, herbs and the bones of the meat.See the full content of this document
Extract
Food&Drink: Getting Saucy and Personal
For duck I roast the carcasses until golden brown, then cook a mirepoix of vegetables in the fat from the c...
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