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  2. Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino ...

    www.aol.com/food/recipes/herb-stuffed-turkey...

    2 skin-on turkey thigh (about 1 pound each); kosher salt; 2 tbsp freshly ground black pepper; 1 tbsp finely chopped flat-leaf parsley, plus 2 sprigs; 2 tsp finely chopped rosemary, plus 1 sprig; 2 ...

  3. French mother sauces - Wikipedia

    en.wikipedia.org/wiki/French_mother_sauces

    In 1867, the French chef and pâtissier Jules Gouffé published Le livre de cuisine comprenant la grande cuisine et la cuisine de ménage (The Cookbook Including Grand And Domestic Cooking). [58] In this book, Gouffé listed twelve mother sauces. (He used both the terms grandes sauces and sauce mères).

  4. Sauce bercy - Wikipedia

    en.wikipedia.org/wiki/Sauce_bercy

    Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. [1] [2]

  5. List of sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_sauces

    A cook whisking a sauce Hollandaise sauce on asparagus Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli. Made of palm sugar, tamarind, peanuts, and chilli. The following is a list of notable culinary and prepared sauces used in cooking and food service .

  6. The Five Mother Sauces Every Cook Should Know - AOL

    www.aol.com/lifestyle/food-five-mother-sauces...

    In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix ...

  7. These 53 Thanksgiving Classics Never Fail—Here's How To ...

    www.aol.com/52-thanksgiving-classics-never-fail...

    Baked in a cheesy, creamy sauce with crispy bacon, this 30-minute recipe is the holiday side your Thanksgiving (or any weeknight dinner, TBH) needs. Get the Brussels Sprout Casserole recipe ...

  8. List of French soups and stews - Wikipedia

    en.wikipedia.org/wiki/List_of_French_soups_and_stews

    Velouté - a soup or sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour Vichyssoise – its origins are a subject of debate among culinary historians; Julia Child calls it "an American invention", [ 3 ] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or ...

  9. Don’t Toss Your Turkey Carcass — Here’s How to Make the ...

    www.aol.com/don-t-toss-turkey-carcass-132900695.html

    Try it in a Cream of Onion Soup or Chicken Noodle Soup (consider making a version with leftover turkey meat instead of shredded chicken), or make a turkey pot pie with the stock and meat.

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