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Chicken Breasts Duxelles; the sauces — 7 Comments

  1. Saving this – love the sauce – sucker for white wine and shallots combined. I have a running argument with a friend about Italian and French cuisine and which is cuisine? But the French do their sauces so well…

  2. Mmmm… duxelles. I love duxelles. We’ve never put tomato into ours though – must try that. (ours is just onions, mushrooms, thyme, sherry)
    THank you for the handy sauce list. Remind me not to actively seek out saupiquet (the last hare stew I had was insanely tough and hard to swallow) I think I will also steer clear of gribiche – what if the eggs haven’t really been hard boiled? ;-]

  3. I had never heard of a few of the less-common sauces:noir, bigerade,
    suédoise, Miroton and gribiche. I had heard of saupiquet, but I’m not so sure I’m happy to know what it is!

  4. Claudia, I wouldn’t touch that argument…. Love white wine and shallots!
    Suzanne, thanks – also love winter cooking 😉
    Ina, I’m the same – kept thinking ‘Oh THAT’s what it’s called’
    Elizabeth, I thought of you when I didn’t include all the sauces ‘thickened with egg (raw) yolk ;-))
    Betty, I’ve seen them on menus… I have a little guide that I’m supposed to have with me, but rarely do (and when I do I don’t look anyway)
    Thanks, Gilli!