The Method of Cookery
from the notes of Chef G
Poche’ — Poisson poche
Passon Poche
Béchamel / Mornay
- Florentine
- Waleska
- Cubat
Wine Sauce
- Bercy
- Bonne Femme
- Boistelle
- Chatohat
- Cleopatra
- Galliers
- Veronique
- Yvetter
- Breval
Poeler; Stewing, Etuvar, Boiling
Etuver
This is a method of stewing with minimum amount of liquid and if possible using only the juice from the item. Also the juice would be served with the article. The liquid may or may not be thickened.