Au jus the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. "Jus" can be frozen for six months or longer, but the flavor may suffer after this time. American recipes "au jus" often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onion, or other ingredients to make something more like a gravy. The American "jus" is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef "jus" made by reducing beef
Poulet au fromage deglaze the pan, and then pouring the wine sauce over the chicken. The chicken and wine, combined in a dish, are then baked, after which a sauce made of cheese (often Emmenthal or Gruyère or both), egg yolks, and crème fraîche is poured over it. The sauce often contains a sprinkle of nutmeg, a pinch of thyme, parsley, garlic, or a bay leaf. Some recipes call for garnishment with capers, and /or flavoring using lardons. Poulet au Fromage is served with white wine, and often bread and salad. Poulet au fromage Poulet au fromage () is a French dish: the