On Food and Cooking

Périgueux (village in
Perigord region)

Madeira wine,

truffles

Piquante White wine, vinegar, gherkins,
capers

Poivrade (“peppered”) Vinegar, peppercorns

Red wine sauces Red wine

Robert White wine, onion, mustard

Basic   Sauce:  Velouté (“velvety”),    made    with

white   stock   (veal,  poultry,    fish),  yellow  roux

Allemande
(“German”)

Egg yolks,

mushrooms

White Bordelaise White wine, shallots

Ravigote
(“invigorated”)

White   wine,   vinegar

Suprême Poultry stock, cream, butter

Basic   Sauce:  Béchamel    (a  gourmand),  made

with    milk,   white   roux