Fish_Sauce
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- Oct 17, 2004
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If you ever make it to Aubagne and see a Caporal make a fish sauce, tell him how to make this one..he will give u extra credit and give u the honor to serve the cheese and dessert....
1 Make a Roux with butter in a baumer (chemise a vapeur)..
1a melt the same quantity of butter to flour.. For 2000 ppl about 6 lbs of butter and 6lb of flour..
1b Stir the butter and flour until it has created a paste, cook for 5 min while stiring it so that it doesnt burn...
2 Add water to Roux (mixture of flour and butter) so that the Roux becomes thick like pudding then add milk until the mixture has become into a nice semi thick sauce..
3 Cook some eggs about 2 dozens and boil for 15 min and chop and add to sauce... add persil white pepper and salt...
........
It is sad what happened to this board.. all those questions erased.. i greatly appreciated the answers i got b4 i went to Aubagne...
1 Make a Roux with butter in a baumer (chemise a vapeur)..
1a melt the same quantity of butter to flour.. For 2000 ppl about 6 lbs of butter and 6lb of flour..
1b Stir the butter and flour until it has created a paste, cook for 5 min while stiring it so that it doesnt burn...
2 Add water to Roux (mixture of flour and butter) so that the Roux becomes thick like pudding then add milk until the mixture has become into a nice semi thick sauce..
3 Cook some eggs about 2 dozens and boil for 15 min and chop and add to sauce... add persil white pepper and salt...
........
It is sad what happened to this board.. all those questions erased.. i greatly appreciated the answers i got b4 i went to Aubagne...