The Book That Inspired Gordon Ramsay
Escoffier recipe 8
BROWN GAME STOCK
There is no difference between the game consommes and game stock, or, otherwise stated, ordinary game consomme and brown game stock are one and the same thing. The distinction lies in the ultimate use of this preparation;...
Escoffier recipe 6
GAME CONSOMMe RECIPE
The necks, breasts, and shoulders of venison and of hare, old wild rabbits, old pheasants, and old partridges may be used in the production of game consommes. An ordinary consomme may likewise be made, in which...
Escoffier recipe 6
SPECIAL CONSOMME RECIPE
The consommes whose formulae I have just given are intended more particularly for dinners. They are always finished off by some kind of garnish, which, besides lending them an additional touch of flavour, gives...
Escoffier recipe 7
BROWN STOCK OR ESTOUFFADE
Quantities for making Four Quarts.
Preparation. – Bone and string the meat, and keep it in readiness for the morrow. Break the bones as finely as possible and, after having besprinkled them with a little...
Escoffier recipe 9
BROWN VEAL STOCK
Brown veal stock requires the same quantities of shin and trimmings of veal as white veal stock Formula 10. The time allowed for cooking is, however, a little shorter, and this operation may be completed within eight...
CHICKEN CONSOMME RECIPE
White chicken consomme is prepared in exactly the same way as ordinary white consomme. There need only be added to the meat, the quantity of which may be lessened, an old hen or a cock, slightly coloured on the spit or in the oven.
Ordinary or White Consomme Recipe
Quantities for making, Four Quarts.
3 Ibs. of shin of beef. 3/4 lb. of leeks and i stick of celery.
3 Ibs. of lean beef. 1/4 lb. of parsnips.
1 1/2 Ibs. of fowls carcases. 1 medium-sized onion with a
FONDS DE CUISINE
BEFORE undertaking the description of the different kinds of dishes whose recipes I purpose giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. And, although this has already been done again...
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...
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 stew pans,...