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Unformatted text preview: per pan (Poissonier?) Use `cuisson’ to make sauce Sauce made separately cooking liquid (Sauce Vin Blanc) (Sauce Béarnaise) Court Bouillon – (`Short Broth’) A highly aromatic liquid containing a strong acid such as vinegar, used to poach higly flavored fish
Yield: 1 Gallon
8 fl. ozs.
White wine vingar
12 ozs. Carrots, sliced
1 lb. Onions, sliced
Combine all ingredients, simmer 50 mins. – 1 hr. Strain. Court Bouillon
Court Shallow Poaching
Shallow Item partially submerged in a liquid
Top of portion of item is cooked by steam
Liquids often contain acid
Flavorful liquids are used
Lid is used to trap the steam
Cooking liquid is used for the base of the
sauce Sauce Béarnaise
• Sauce béarnaise is a hollandaise with the addition
of a reduction of tarragon, peppercorns, shallots and
white wine and tarragon vinegar.
• It is finished with chopped tarragon and chervil.
• To hold béarnaise for service you keep it at 145
degrees as it is a fragile sauce.
• A ceramic crock which holds heat well or a thermos
insulated container is good choice.
• In most kitchens Baines are the only choice and you
will find the”sweet spot” of the kitchen where the
temperature is a stable 145 degrees.
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This note was uploaded on 05/10/2012 for the course CULINARY 101 taught by Professor A during the Spring '11 term at Culinary Institute of America.
- Spring '11