3016 for Box 11 70 20 4 4 4 Newspapers NR PC MK Wednesday, February 18, 1998 5F Making classic sauces Gannett News Service Bordelaise Sauce 3 large shallots, minced cup dry red wine Salt and freshly ground black pepper to taste 1 teaspoon chopped fresh thyme 4 tablespoons butter 1 tablespoon flour cup brown stock, boiled over high heat until reduced to cup (recipe follows) 2 tablespoons beef marrow, cubed, poached 5 minutes in simmering water, drained 3 tablespoons chopped fresh parsley Place shallots, wine, salt, pepper and thyme in a small saucepan and bring to boil. Continue to boil until reduced by half. Remove from heat, and strain through a sieve. Melt 1 tablespoon of butter in a heavy saucepan over medium heat. Stir in flour, reduce heat to low, and cook until browned, about 2 minutes.
Pour in stock, and simmer over low heat for another 15 to 20 minutes, stirring occasionally. Stir in reduced wine and marrow, and cook several minutes. Remove from heat, beat in remaining butter and stir in parsley. Check and correct seasoning, if necessary, and serve very hot. Makes about 1 cup.
Brown Stock 2 pounds beef bones and trimmings 2 pounds veal bones, cut up 3 large carrots, scrubbed (not peeled) and cut up 3. large onions, quartered 1 stalk celery, split 1 clove garlic, crushed 2 tablespoons olive oil 2 cups dry, hearty red wine 1 bunch fresh parsley Several sprigs fresh thyme Freshly ground black pepper to taste 8 cups water Heat oven to 400 degrees. Spread bones, carrots, onions, celery and garlic in a roasting pan, and sprinkle with oil. Roast, turning bones from time to time, until very well browned, about 1 and one-half hours. Scrape bones and vegetables into a large stock kettle.
Add remaining ingredients, and simmer over low heat for 4 to 5 hours, or longer, skimming foam from surface from time to time. Strain stock through a chinois, cool. Skim off fat, and chill. Makes 6 cups. White or Veal Stock 5 pounds veal bones, cut up 10 cups cold water In the past two decades, techniques of sauce-making have changed radically.
Professional and amateur chefs have tried innovative and ethnic flavors as well as trying to make sauces lighter and healthier. The secret is in the sauce ALOE call By Courtney Parker "Sauce is an accompaniment, Gannett News Service Like many foods that came before nouvelle cuisine, traditional sauces have been tossed aside and sometimes scorned. Contemporary advocates of nouvelle cuisine or light cooking relegated the good old butter-, cream- and stock-based sauces to has-been status, unworthy of a good filet of sea bass or a fine veal chop. Because most are so rich, and the calories cling to the waist as well as to the palate often chefs and home cooks will opt for new, light or low-fat sauces purees, coulis or flavor oils. This train of thought has nutritional validity, but it is still good to know basic sauce-making techniques of traditional recipes.
In defense of traditional sauces, any sauce, if overladled, can overpower a dish even too much tomato coulis can be too much of a good thing. either to moisten the food it goes with or to contrast in taste," Julia Child once "It is not a disguise. It is an embellishment. It can be simple or rich. It can be anything you want it to With that in mind, explore the classic sauces of haute cuisine.
The French developed a system that depended on certain definite bases. Stock was the first essential element. Chicken, beef, veal or fish stock were prepared until they were rich with flavor. Then base sauces were developed, such as: Bechamel (white sauce made from a light roux of butter and flour combined with milk or cream). Veloute (a light roux sauce made with chicken or fish stock).
Tomato sauces (a basic combination of sauteed aromatic vegetables simmered with a large amount of tomatoes and herbs or other additions). TOP The BEST BUYS at are Fresh WE FRUITS WILL VEGETABLES ALL STORES OPEN 7 DAYS, 24 HRS MEAT DEPT. OPEN 'TILL 8 PM ADVERTISED PRODUCE PRICE! PRODUCE MEA COUPON TURKEY CENTER CUT FARM FRESH CALIFORNIA CHICKEN PORK WINGS WINGS BROCCOLI (PORTIONS) CHOPS BUNCH 40 16 box 498 19.60 491 $499 LB Limit 2 coupon 10 Lb. Bag Family Pack exp FARM FRESH BLACK BEAUTY COUPON SIRLOIN STEAK EGGPLANT CHICKEN SAVOY BACON (Bone-In) DRUMSTICKS $789 LB 3 FOR Limit 6 coupon Family Pack GREEN CALIFORNIA GRANNY SMITH 179 69 DUCKS BEEF ROAST SHOULDER BEEF APPLES 5 BOX Lb. SALE Bag Parts Missing LB USDA CHOICE PIG FEET SMOKED AMERICAN LAMB 3LBS PORK HOCKS WHOLE 89.
CHUCK LB $9.00 cutting 516 Bag CUSTOM CUT SUGAR SWEET FLORIDA HONEYCOMB TRIPE PORK USDA AMERICAN CHOICE MURCOT TANGERINES LAMB CHOPS CHITTERLINGS SHOULDER LB 90 $189 1016 LB Box 9.90 10 Lb. Bucket 12 FOR TURKEY COUPON I COUPON Family Pack KEILBOSA I GOYA COOKING GREEN HOMEMADE WHOLE 59 CANULLA RICE APPLE EXP 140z ply. BANANA'S PIES CALABAZA RICH $3 99 FRANK 199 Lb Bag with $40 Purchase Limit 6 EACH EXP limit EXP 19 or ply FISH SHRIMP WHOLE SALMON TURBIT FILET $499 LB. $029 $499 61 70 Cnt. 5lb.
Box LB. LB. 5 lb. Bag-All Purpose Potatoes or FREE! Produce 3 lb. Purchase Bag-Yellow of $9.99 Onions or with morel $2 ADOT'L FOR CUTTING 3622 Baily Ave.
Off 718-548-1900 WE W.BRONX W. Bronx, N.Y. MEAT 718-432-7340 Selection Large of FOOD Biks. N. of Eastchester Rd.
MEAT 718-655-2117 Fruits and ACCEPT BRONX 10 3550 BOSTON ROAD PRODUCE 718-547-0800 Tropicals, 420 BROADWAY PRODUCE 914-965-4700 STAMPS at McLean Avenue MEAT 914-963-2936 Vegetables! Not responsible for typographical errors. We reserve the right to limit quantities on Produce Items. SALE STARTS WED. ENDS TUES 2 large onions, quartered 3 large carrots, scrubbed (not peeled) and cut up 1 stalk celery, split 3 large whole leeks, well washed and split Several sprigs fresh thyme Several sprigs fresh parsley 10 whole black peppercorns Place the bones and water in a large stock kettle. Bring to a boil and skim well.
Add the remaining ingredients, turn heat down to low, and simmer for hours. Strain through a chinois and allow to cool; then skim off the fat and chill. Cold stock will be gelatinous. Makes about 6 cups. Basic Brown Sauce 3 tablespoons butter 1 large carrot, scrubbed (not peeled) and chopped 1 stalk celery, chopped 2 large onions, chopped cup flour 6 cups brown stock 1 clove garlic, crushed 1 bouquet garni cup tomato puree Melt butter in a heavy saucepan over medium heat.
Add carrot, celery and onions, and saute until golden, taking care not to brown. Stir in flour, and reduce heat to low. Cook, stirring occasionally, until flour and vegetables are well browned. Stir in stock, then add garlic, bouquet garni and tomato puree. Simmer for an hour, stirring from time to time or until sauce is reduced by half.
Strain. Allow to cool, then chill and skim off fat before using. Makes about 3 cups. Bechamel (Basic White Sauce) 3 tablespoons butter 2 tablespoons minced onion 3 tablespoons flour cups milk, scalded Salt and freshly ground white pepper taste Pinch of ground nutmeg 1 teaspoon chopped fresh parsley Melt butter in a small saucepan over medium heat. Add onion and saute until just transparent, about 4 to 5 minutes.
Stir in flour, and, stirring occasionally, cook until bubbly, but not browned, about 3 minutes. Whisk in milk all at once. Season with salt and pepper. Reduce heat to low, and simmer until thick, about 10 minutes. Strain through a sieve, then stir in nutmeg and parsley.
Makes cups. Classic Mushroom Sauce 3 tablespoons butter 3 tablespoons flour cups brown stock (see previous recipe) or beef bouillon pound mushrooms, minced cup chopped shallots or scallions cup red wine Ground black pepper to taste Melt butter in a small saucepan over medium heat. Remove from heat, and whisk in flour a little at a time until smooth. Return to low heat, and, stirring cook until golden brown, about 5 minutes. Gradually "add stock, stirring until thick, about 5 minutes.
Pour in mushrooms, shallots and wine, and combine. Heat through and add pepper. Makes 2 cups. PORT CHESTER MEATERIAI A 141 North Main Port Chester 939-9752 or 9. 939-3110 Sale Ends We accept food stamps.
We reserve the right to limit quantities, look for inside store specials. Open Fri. till 7 p.m. All our meats are U.S.A. choice prime.
Fresh Perdue Chickens lb. $69 Whole No Limit Fresh Perdue Thick or Thin Chicken Cutlets lb. Boneless Sirloin Steak $259 Roasting $.79 lb. Tender Q-Steaks Juicy $099 lb. Fancy Lean Bone in Baccala 299 lb.
Lundy Bacon 189 lb. Boneless Baccala $499 Beef Honeycomb 09 Fresh Grade A 1.09 Tripe lb. X-Large Eggs doz. We Carry FRESH FISH For Your Lenten Menu! Let Us Cater Your Next Party Hot Cold Platters 3-6' Heroes. Fresh Homemade Salads.
All Cooking Done On Premises By Mrs. Passarelli Much More Than I Meat! But Still The Old Fashioned Butcher. MEATERIA 585 MAIN STREET NEW ROCHELLE 632-1929 Fax 632-3711 Toll Free 1-800-371-9593 FINE MEATS GROCERY FRESH PERDUE WHOLE CHICKENS SALAD SEVEN SEAS DRESSING 3 lb. Avg. All Fla.
80z FRESH AMERICAN SHOULDER LAMB CHOPS 2.4916 BRAWNY TOWELS 60ct FRESH AMERICAN LAMB SHANKS OR NECK FOR STEW 1.691 PUREX LIQUID DETERGENT Gal. 3.00 9-LIVES CAT FOOD All Fla. 5.50z FROZEN TOTAL OR TRIX CEREAL 12oz CELESTE 00 6.50z CHEESE PIZZA RONZONI LINGUINE RIGATONI, ROTELLE OR PENNE 160z IGA BAGELS All Var. 12oz VERY FINE APPLE JUICE 64oz ORE-IDA POTATOES All Var. 26 to 3207.
IGA INSTANT COFFEE 80z 2.99 BIRDS EYE COB CORN CONTADINA TOMATO CELENTANO ENTREES SAUCE 80z All Var. 1407 IGA SPRING WATER Gal. PRODUCE KELLOGS SUGAR SMACKS 13oz OR RICE KRISPIES TREATS 6.20z SUNKIST NAVEL ORANGES BETTY CROCKER STIR BAKE MIXES All Var. 1.00 FLA. VINE RIPENED TOMATOES 79 (lb CUP NOODLES All Fla.
2.250z FLA. GREEN PEPPERS DOLE ROMAINE HEARTS (3et) DAIRY AXELROD YOGURT All Fla. IGA AMERICAN SINGLES 80z LAND O'LAKES BUTTER Ortrs. All Var. 1lb CRACKER BARREL CHEESE All Var.
707. MARCAL 1.99 NABISCO RITZ AUNT MILLIES SPAGHETTI DELI 1.00 BOAR'S CORNED BOAR'S HEAD ROMANIAN DINNER NAPKIN 100ct CRACKERS 160z SAUCE 260z 1.19 SLICED TO ORDER: HEAD 79 1b. BEEF PASTRAMI 2.49 IGA RICOTTA 3207 or ALPINE LACE MOZZARELLA 1607. MUENSTER CHEESE 1.99 2.00 IGA WHIPPED CREAM 707. 1.00 (112 lb.
minimum on Deli Sales) WE GLADLY ACCEPT MASTER CARD VISA Sales Ending FEBRUARY 21, 1998. Not responsible for typographical errors. We gladly accept USDA food stamps and Manufacturers cents off coupons. reserve the right to limit quantities..
