The Five Sauces of the World

The classic velute is made from unroasted bones, so just the chicken bones kind of cooked in their own cooked before being roasted. The american style, we don't use a white rue. Weuse often like, i'll brown the living daylights out of a rue. And oder to make a turkey. You'd think you would want it roasted. I don't want to tell the french how to ow to serve their fish. No, sir. They'll get angry. But the final of five, and if you recall, a carem only had four great sauces, from which were derived all the small sauces presenting tht. There's a new modern