Auguste Escoffier was arguably not only the father of french cuisine practised in restaurants across the world - he was also the father of restaurant kitchen practise. So ESCOFFIER CUISINE not only comprises the foundation of recipes described in the...
Auguste Escoffier needs little introduction. He lived at the turn of the last century and was one of the most famous restauranteurs and chefs of all time. He was not only responsible for the foundation of restaurant french cookery in recipes - he was...
Chocolate Anise Truffles Ingredients: 1/4 cup Anise liquor 1/2 cup butter 12 oz. semi-sweet chocolate 2 cups pulverized anisette cookies Instructions: In a double boiler melt the chocolate, constantly stirring with a wooden spoon. When the...
Escoffier Recipe 28 Escoffier - Bechamel Sauce Preparation.—Pour the boiling milk on the roux, which should be almost cold, and whisk it well so as to avoid lumps. Let it boil, then cook on the side of the fire. Meanwhile the lean veal should have...
Escoffier Recipe 27 Escoffier - Allemande Sauce or Thickened Veloute Allemande Sauce is not, strictly speaking,, a basic sauce. However, it is so often resorted to in the preparation of other sauces that I think it necessary to give it after the Veloutes,...
Escoffier Recipe 26a Escoffier - Fish Veloutte Veloutd is the base of various fish sauces whose recipes will be given in Part II. Prepare it in precisely the same way as poultry velout£, but instead of using poultry stock, use very clear fish fumet,...
Escoffier Recipe 26 <h1>Escoffier - Veloute de Volaille</h1> This is identical with ordinary Veloute, except that instead of having white veal stock for its liquor, it is diluted with white poultry stock. The mode of procedure and the time...
Escoffier Recipe 25 Escoffier - Ordinary Veloute Sauce 35-ORDINARY VELOUTE SAUCE Qua7itities Required for Four Quarts.—One lb. of pale roux (Formula 20), five quarts of white veal stock (Formula 10). Dissolve the roux in the cold white veal stock and...
Escoffier Recipe 24 Escoffier - Lenten Espagnole Practical men are not agreed as to the need of Lenten Espagnole. The ordinary Espagnole being really a neutral sauce in flavour, it is quite simple to give it the necessary flavour by the addition of...
Escoffier Recipe 23 Escoffier - half Glaze This is the Espagnole sauce, having reached the limit of perfection by final despumation. It is obtained by reducing one quart of Espagnole and one quart of first-class brown stock until its volume is reduced...
