Based on “La cuisine en dix minutes (French cooking in ten minutes or adapting to the rhythm of modern life [1930])” by Edouard de Pomiane
| INGREDIENTS | |||||||||||||||||||||
| SAUCE | BASE SAUCE | butter | flour | water | salt | heavy cream | meat extract | tomato paste | egg yolks | milk | white pepper | Swiss or Gruyère cheese | curry powder | onion | vinegar | pickles | hot Dijon mustard | salad oil | lemon juice | shallot | SERVED WITH |
| WHITE | |||||||||||||||||||||
| White | +Ts | -Ts | ½ cup cold | q.s. | |||||||||||||||||
| Normandy | White | u.s. | u.s. | u.s. | u.s. | 4 Ts | boiled fish | ||||||||||||||
| Supreme | Normandy | u.s. | u.s. | u.s. | u.s. | u.s. | few drops | fish, fried veal cutlets, white meat | |||||||||||||
| Aurora | Normandy | u.s. | u.s. | u.s. | u.s. | u.s. | tiny bit | mussels | |||||||||||||
| Poulette | White | u.s. | u.s. | u.s. | u.s. | few drops | 2 | lamb’s trotters (feet) | |||||||||||||
| Béchamel | improved White | u.s. | u.s. | u.s. | ½ cup cold | little | |||||||||||||||
| Mornay | Béchamel | u.s. | u.s. | u.s. | 2 +Ts | boiled vegetables | |||||||||||||||
| Curry | Béchamel | ½ cup cold | little | ½ ts | hard-boiled eggs, five-minutes eggs | ||||||||||||||||
| Piquant | |||||||||||||||||||||
| BROWN | |||||||||||||||||||||
| roux | Ts | Ts | small or ½ | ||||||||||||||||||
| Piquant | roux | u.s. | u.s. | ½ cup cold | few drops | u.s. | ts | 3 small vinegar | pork chops | ||||||||||||
| Mustard | Piquant | u.s. | u.s. | u.s. | u.s. | u.s. | u.s. | ts | fried herring | ||||||||||||
| Robert | Mustard | u.s. | u.s. | u.s. | u.s. | 2 ts | u.s. | u.s. | u.s. | veal, pork | |||||||||||
| EGGS’BASED | |||||||||||||||||||||
| Mayonnaise | q.s. | 1 | few drops | ??? | cold roast beef, cold meet | ||||||||||||||||
| Hollandaise | 8 Ts | ts cold | q.s. | 2 | [few drops] | boiled fish, canned asparagus | |||||||||||||||
| Béarnaise | Hollandaise | ¼ lb. stick | Ts cold | q.s. | 2 | 2 Ts | 1 | minute steak, broiled meat | |||||||||||||
| Tomato | Ts | q.s. hot | q.s. | Ts | |||||||||||||||||
| Abbreviations | |
| + | heaping |
| – | scant |
| […] | optional |
| Ts | table spoon |
| ts | tea spoon |
| u.s. | ut supra (as above) |
| q.s. | quantum satis or quantum sufficit (quantity to taste, e.g. salt to taste) |