Escoffier Recipe 18 Escoffier - Fish Glazes 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 be diluted... 

Escoffier recipe 17 Escoffier - game glazes Use the game base (Formula 8), and proceed as for meat glaze (Formula 15).  Read More →

Escoffier recipe 14 Escoffier - Various Glazes The various glazes of meat, fowl, game, and fish are merely stock reduced to the point of viscosity. Their uses are legion. Occasionally they serve in decking dishes with a brilliant and unctuous coating... 

Escoffier Recipe 13 Escoffier - Various Essences As their name implies, essences are stock which hold a large proportion of a substance’s aroma in a concentrated form. They are, in fact, ordinary stock, only less diluted, with the idea of intensifying... 

Escoffier Recipe 12 Escoffier -Fish Stock with Red Wine This stock is comparatively rarely used, because, in practice, it is naturally obtained in the cooking of the fish itself, as, for instance, in the case of the “Matelotes.” Be this as it... 

Escoffier Recipe 11 Escoffier - White Fish Stock Quantities for making Four Quarts.   4 Ibs. of trimmings and bones of sole or whiting.           2 oz. of parsley, root or stalks. 1/2 bottle of white wine.   1/2lb. of sliced, blanched onions.  Preparation.... 

ESCOFFIER RECIPE 10 Escoffier - White Veal Stock, Poultry Stock                                    Quantities for making Four Quarts.    .             8 Ibs. of shin of veal, or lean and fresh veal trimmings.  5... 

Escoffier recipe 16 Escoffier -Poultry Glazes Reduce the poultry base indicated in Formula 10, and proceed in exactly the same way as for meat glaze (Formula 15),  Read More →

Escoffier recipe 15 Escoffier - Meat Glazes Meat glaze is made by reducing brown stock (Formula 7) in a large stewpan upon an open fire. As often as the stock is appreciably reduced, during ebullition, it may be transferred to smaller... 

ESCOFFIER - FISH CONSOMME These consommes are rarely used, for Lenten soups with a fish basis are generally thick soups, for the preparation of which the fish fumet whereof I shall give the formula later. (Formula No. 11) should avail. Whenever there...