The Book That Inspired Gordon Ramsay
Escoffier – Warm Sauces
Warm sauces are of two kinds: the leading sauces, also called ” mother sauces,” and the small sauces, which are usually derived from the first-named, and are generally only modified forms thereof. Cooking stock...
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...
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...
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...
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...
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...
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...
Escoffier Recipe 26a
Escoffier – Fish Veloutte
Veloute is the base of various fish sauces whose recipes will be given in Part II.
Prepare it in precisely the same way as poultry veloute, but instead of using poultry stock, use very clear fish fumet,...
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...
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...