One of the most popular sauces used in the world kitchens for the meat dishes are Jus and Espagnole – one of 5 Escoffier’s mother sauces. They both are meat stock based but their production process is different.
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Beef stock very popular in the restaurants but unfortunately not so much in home cooking as require a long time of preparation. It is mainly used to make jus – the condensed meat sauce or Espagnole sauce.
Enchilada is a dish with its roots in Mexico, described already in the first half of the 19th century. It is a rolled corn tortilla wrapped around stuffing and covered with tomato and chilli sauce. Originally stuffing was a small fish but nowadays it is a variety of fish, seafood, meats and vegetables. A word enchilada means “to add chilli pepper”.
Béchamel is one of the mother sauces described by French chef Auguste Escoffier in 1903. Since then become a base and an element of many dishes all over the world.
Chicken stock is one of the most common stocks used in every professional kitchen for soups, sauces and as an ingredient in other dishes. It comes in two variations: white and brown. The method is not very different but the flavour is.
Healthy, cheap and easy to prepare autumn dish. Perfect for lunch and as a sharer for a party.