Glorious French Food: A Fresh Approach to the Classics by James Peterson

Author:James Peterson [Peterson, James]
Language: eng
Format: epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:56:03+00:00

S E R V I N G S O F G R A V Y P E R P E R S O N A N D A M O U N T S

ORIOUS FRENCH FOOD

GL

O F F A T , F L O U R , A N D L I Q U I D N E E D E D

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Figure about ⅓ cup [75 ml] of gravy per person for a turkey dinner. (This is more than for other meals, because people tend to eat more at turkey dinners.) Decide how many servings you need and then use the amounts given here. Keep in mind that the less giblet liquid you need to add to stretch the juices, the tastier your gravy will be. I usually make only enough gravy for the first day, so there’s none left over.

Servings

Fat

Flour

Liquid

6

2 tablespoons

3 tablespoons

2 cups [500 ml]

8

25 tablespoons

4 tablespoons

25 cups [625 ml]

10

3 tablespoons

5 tablespoons

35 cups [875 ml]

12

4 tablespoons

6 tablespoons

4 cups [1 l]

14

45 tablespoons

7 tablespoons

44 cups [1.1 l]

16

5 tablespoons

75 tablespoons

55 cups [1.3 l]

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