The Continental recipes have been modified suit Indian conditions, keeping in mind the climate, taste and easy availability of ingredient. Generally, in continental cooking, the sauce is coked separately and so are the meat and the vegetables. The two are then combined at the time of serving. The sauce may be tomato based, cream based or just stock thickened with corn flour. Mustard, lemon, pepper fresh or dried herbs are added to flavour the sauces. This book offers you a wide variety of chicken, mutton, fish, egg, pasta and vegetable dishes to help you pick and choose a complete continental meat.
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