House & Garden

The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.

Pork may be overcooked a little, but don't overcook the vegetables. They should retain good color and texture.

A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing.

Choucroute is traditionally cooked in champagne but if you wish to be more economical you can cook it in white wine and add a split or two of champagne at the table.