Sauces.

 Sauces are not individual dishes, these are taste meaning having, and is circumstances, that entering in his food are oil, fromage,  milk, eggs are rising meal s appreciation for dishes.Sauces  are playing role for meal difference as with different sauces are having different tastes, And importance here in salt free sauces. Sauces  doing dishes as very juicy for better meal absorbing and improving dish kind. And selecting sauce affecting on a combination with a base product. As for meat dishes are using meat sauces, for fish are fish, as to the less aroma are aroma sauces, to not fat are spicy. Boiled products are selecting by taste and colours are sauces as white, fromage  and to fry are read,  spicy.  And sauces also differencing on broths, infusion, milk, fromage, oil, and from temperature serving as hot and cold. And sauces on fish or meat mushrooms broths for diets nr 2,15 using, rare for nr 9, milk, fromage , fruit sauces on diets  1,5,7,10

Spices for a cooking sauces using limiting as quantities, vinegar using natural, grape or fruit. And importance here in   healing meal are vitaminization for sauces, as for this adding yeasts, infusion of hibiscus, tomato juice ,  green.

Milk and fromage sauces.

And these sauces are using in menu all diets, milk cooking of fat flour frying, as dry flour till light-yellow colour, after rub with oil, or cooking of flour potato.,diluting  with cooled boiled milk.For  baking dishes using milk sauces of middle thickness, with serving for dishes as half liquid. Fromage sauces cooking on the dry milk frying, for base using fromage or white sauce, as cooking on broth or infusion. Flour mix with cold fromage, or dilute a cold broth, or infusion. Ready flour fried add in boiling milk or fromage, steaming for 10 min and filter.

Milk sauce.

For diets nr 1,2,4,5,7,9,10,15

Flour dry till yellow-light colour, with oil rub, dilute hot milk, and cook 10 min in weak boiling, after adding salt and raw eggs.

Milk sauce with rubbing egg as for diets nr 1,2,4,5,7,9,10,15

In a base milk sauce adding shredding cheese, chopping egg, use for baked pudding, fish, vegetables.

Milk sauce  with carrot.

In a base milk sauce adding boiling rubbing carrot, and lead till boiling, serve with vegetable dishes 

Sauce milk on potato starch fir diets nr 1,5,7,10

Potato starch dilute a cold milk, adding mixing in boiling milk, leading till boiling and dressing with oil.

Fromage sauce, a base natural.

For diets nr 1,2,5,7,9,10

Flour slightly dry, dilute cold fromage and add in boiling fromage, after dress with salt, cook for 5 min, filter.

Fromage sauce on white sauce.

For diets nr 2,5, 7, 9,10,15

Dry flour, dilute in broth, or vegetable broth, after add in boiling broth, or infusion, and cook ten min, ready white sauce add in fromage, cook 5 min, dress by taste a salt, filter, lead till boiling.

Fromage sauce yeast.

For diets nr 2,7,9,10

Yeasts dilute in cold water and cook for 15 min, add in hot fromage sauce, mixing cooking on water bath with raw egg yolk till thickness, serve to meat and vegetable dishes.

Sauce white on vegetable infusion, for diet nr 1,2,5,7, 9,11,15

Flour dried slightly  diluted a cold vegetable infusion adding in boiling infusion , and cook ten min, sauce filter, dress with fromage ,    and egg yolks   mixed, and lemon juice and cooked on the water bath for 7 min, before cooking endin  g dress with butter oil, serve to meat  ,fish and vegetable dishes.

Sauce on vegetable infusion  with fruits, for diets nr 5,7,10

Dried   flour dilute a cold vegetable infusion, add in  boiling infusion, add raisin, chopped prunes, apples or rhubarb, cook ten min, and dress with sugar,salt , fromage.