Sauce. A sauce is a liquid, such as a reduced stock, thickened with any of a number of additives, such as flour or blood, a roux or beurre manié, flavoured appropriately for the food with which it will be served. It can be either sweet or savoury.
Squiggly noodles formed by pressing batter through a colander with medium-sized holes into boiling water. When they rise to the surface they are cooked. They may then be served as they are or browned in butter.
"Asparagus in the style of Milan." Cooked asparagus sprinkled with Parmesan cheese and coated with beurre noisette, baked au gratin and served with fried eggs.
"Asparagus in the Polish style." Poached asparagus sprinkled with chopped parsley and hard boiled egg, coated with beurre noisette and fried white breadcrumbs.
