The Book That Inspired Gordon Ramsay
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 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...
Escoffier Recipe 20 Escoffier - Pale Roux The quantities are the same as for brown roux, but cooking must cease as soon as the colour of the roux begins to change, and before the appearance of any colouring whatsoever. The observations I made relative...
Escoffier Recipe 19 Escoffier - Brown Roux Quantities for making about One lb.—Eight oz. of clarified butter, nine oz. of best-quality flour. Preparation.—Mix the flour and butter in a very thick stew-pan, and put it on the side of the fire or in...
Escoffier Recipe 23 Escoffier - Brown Sauce or Espagnole This glaze is used less often than the preceding ones. As it is only used to intensify the savour of sauces, it is sufficient for this purpose to prepare a white fish stock (Formula 11), which may...
Escoffier Recipe 21 Escoffier - White Roux Same quantities as for brown and pale roux, but the time of cooking is limited to a few minutes, as it is only needful, in this case, to do away with the disagreeable taste of raw flour which is typical of those...
