White Sauces Movie Review 199?

Demonstrates the making and using of white sauces, including veloute and bechamel, as well as thickening and flavoring agents. Part of the Basics of Sauce Making Series.

Distribution

Culinary Institute of America, Video Sales, 433 Albany Post Rd., Hyde Park, NY 12538-1499, Phone: (845)452-9430, Email: F_Kearne@culinary.edu, URL: http://www.culinary.edu

Available on VHS
Running time 25 minutes.

Cast and Crew

Genres

Cooking, Food Industry, How-To