Cooking 101: Stocks, Sauces and Soups.

I have that Vincent Price cookbook! I almost forgot I owned it. It was a wedding gift from my godfather. He also gave us Larousse Gastronomique, which is an addicting read, though I don't think I've ever cooked anything based upon it.

Heeheehee,..I have that Vincent Price cookbook!!
Got it at a yard sale when I was a teenager!


I haven't forgotten about this thread, will try to finish up some today!

Works been MENTAL, and so have I!!

JerryR-i'm waiting for information on what sauces goes on what, also looking forward for your soups.Your first two posts are unbeleivable.Thank you.

Hi all,..Just got home from having a couple of procedures done at the hospital , not too serious, or expected, but I was in for a few days,..no worries,..all is well

I must catch up with a few things I've put off, this thread is on the top of my list.

Hi All,

I couldn't get to this any sooner,..sorry! Cheffie's work is NEVER done!!

Anyway, I just updated through Hollandaise and Bearnaise Sauces

Now, let's talk a bit about what sauces go with what dishes.

Bechamel Sauce, and the small sauces made from it, are very versatile.
You'd use bechamel to make scalloped potatoes. A very thick version is used to bind croquettes. The addition of cheese makes it a nice sauce for many vegetables. A touch of heavy cream and you can make creamed veggies. It is also used in white lasagna, pasticcio and used as a sauce for canneloni. Basically,..meat, fish, veggie...bechamel is a good sauce to know!

Veloute Sauces, and the small sauces made from them, are not quite as common as they once were. I think that cavfanciar mentioned earlier, flavor follows flavor,..in other words White and red wine sauces made with fish veloute,..are meant for fish dishes,. Supreme sauce made with chicken veloute is meant for chicken dishes.