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ACF Cooking Professional Exams

Category - Culinary

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A French compound sauce made from a béchamel finished with crayfish butter and garnished with crayfish tails is called a:

Cherbourg Sauce
Chateaux Sauce
Magret Sauce
St. Emilion Sauce

Explanation

ANSWER: A - A Cherbourg Sauce is a French compound sauce made from a béchamel finished with crayfish butter and garnished with crayfish tails.

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