Bulgarian Culinary Library

Explore sections:

• FOREWORD - Losses and yields in food processing
  • Table 1. Vegetables and fruits
  • Table 2. Dough products
  • Table 3. Meat products
  • Table 4. Milk and dairy products
  • Table 5. Fish
  • Table 6. Fish delicacies
  • Tables 7, 8, 9. Poultry
  • Table 10. Meat
  • Table 11. Edible animal offal
  • Table 12. Game meat
• CULINARY: SAUCES
  • 14. Espagnole sauce (Brown sauce base)
  • 15. Madeira sauce
  • 16. Bordelaise sauce
  • 17. Hunter's sauce (Chasseur)
  • 18. Mushroom sauce (Piquant)
  • 19. Robert sauce
  • 20. Velouté sauce (White stock sauce base)
  • 21. White mushroom sauce
  • 22. Caper sauce
  • 23. Béchamel sauce
  • 24. Supreme sauce
  • 25. Mornay sauce (with cheese)
  • 26. Tomato sauce
  • 27. Cream sauce
  • 28. Fish sauce base
  • 29. White wine fish sauce
  • 30. Hollandaise sauce
  • 31. Béarnaise sauce
  • 32. Mousseline sauce
  • 33. Polish style sauce
  • 34. Sailor-style fish sauce
  • 35. Greek lemon-egg sauce (Avgolemono)
  • 36. Melted butter sauce
  • 37. Black butter sauce (Beurre noir)
  • 38. Soubise / Subret sauce
  • 39. Mayonnaise (Base cold sauce)
  • 40. Mayonnaise with horseradish
  • 41. Tartar sauce
  • 42. Musketeer sauce
  • 43. Green sauce
  • 44. Remoulade sauce
  • 45. Andalouse sauce
  • 46. Chantilly cold sauce
  • 47. Cold tomato sauce
  • 48. Cold horseradish sauce with vinegar
  • 49. Horseradish sauce with sour cream
  • 50. Skordalia (Garlic walnut sauce)
  • 51. Cold Ravigote sauce
  • 52. Vinaigrette dressing
  • 53. Chaud-froid sauce
  • 54. Apple sauce
  • 55. Prune sauce
  • 56. Dried apricot sauce