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

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 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;...