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Ready-to-use
sauce in small portion packs
Bain marie heating.
To serve in a sauceboat or to coat the piece
after cooking
(ex : individual portion of 50g, family-size
portion of 300g : périgourdine, forestière
sauce…).
Thick
sauce in pouches
To spread on the piece of roast before rolling it
(ex : provencale, mustard sauce…).
Sliceable sauce or garnish in tubes
To stuff roast meat lengthwise or paupiette
(semi heat-stable sauce in tube of 4cm of diameter).
To put an escalope to cook au gratin
(gratin Dauphinois).
Flavoured butter in tubes
To stuff roasts or legs.
Flavoured butter in deep-frozen IQF pellets
To decorate roasts, escalopes…
Heat-stable sauce in deep-frozen IQF cubes
To decorate and to flavour paupiette stuffings.
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