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Home Q & A Board Humanities Art and Culture Culinary Arts
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Valijon Valijon
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3 years ago
The French Mother sauce that has milk as the liquid and is thickened with roux is called veloute.

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Discovering Global Cuisines: Traditional Flavors and Techniques

Discovering Global Cuisines: Traditional Flavors and Techniques


Edition: 1st
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hkd0041278hkd0041278
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3 years ago
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Valijon Author
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3 years ago
This helped my grade so much Perfect
momochiime
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Yesterday
Helped a lot
dedricgard
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2 hours ago
Thanks
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