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Tomato Broth for 7. For each portion, ladle 3 4 oz (90 125 mL) broth into a Chiles Rellenos (p. 190) broad serving bowl or soup plate. Place 1 chile in the center of the bowl and serve at once.

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The major leading sauces b chamel;veal,chicken,and sh velout s;and espagnole are rarely used by themselves as saucesThey are more important as the bases for other sauces, called small saucesTomato sauce and hollandaise are used as they are, but they, too, are important as bases for small sauces Let s expand our sauce family chart one more generation to include examples of the small sauces in order to show the relationships (see Chart 82) Chart 82 is probably a little more complicated than you expected because of the extra arrows and the extra category of secondary leading saucesThese are relatively easy to explain 1 Secondary leading white sauces These three sauces allemande, supr me, and white wine are really finished sauces, like other small sauces But they are used so often to build other small sauces that they rate a special category.





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Stork and Takahashi5 took D-glyceraldehyde synthon _ 1 from 2_ the chiral pool and condensed i t with methyl oleate, using relithium diisopropylamide as catalyst action, leading to _22_. of the future carboxyl group. group and sequential for the mixed aldol

For example, to make supr me sauce, you add cream to chicken velout To make Albufera sauce, you can add meat glaze (glace de viande) to your supr me sauce Or, if you don t have supr me sauce, you can make it by adding both cream and meat glaze to chicken velout This is why there are two sets of arrows in the chart Allemande, supr me, and white wine sauces are also known as the main small sauces If the concept of secondary leading white sauces seems confusing at rst,you may simply think of them as small saucesThe important thing is to understand how the sauces are derived Demi-glace Demi-glace is de ned as half brown sauce plus half brown stock, reduced by half Most chefs prefer demi-glace to espagnole as a base for small sauces because of its more concentrated, more fully developed avor.

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Note: It is possible to make small sauces directly from espagnole, but they will not be as ne Some modern chefs feel that espagnole is too heavy for modern tastes and that lighter sauces are requiredThese chefs prepare demi-glace from fond li by reducing it with mirepoix, white wine, and seasonings, or by simply reducing by half a avorful brown stock In other words, demi-glace may be.

The most important thing in understanding MPLS is to recognize it is a new way of looking at and combining older technologies The second most important thing is recognizing that if you do not understand both how the paths are set up as well as how traffic is forwarded along the path, you do not understand MPLS in the particular application Many presentations emphasize the forwarding part of MPLS, and, indeed, it looks very much like ATM when the focus is on that part Often neglected, however, is the path determination part of MPLS, which builds on IP routing It is not unfair to call MPLS an overdrive for IP forwarding, but MPLS is more than a simplified forwarding convention It also provides a framework for traffic engineering, in which the assumptions of IP routing protocols can be overridden for good reasons.

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