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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 17
Escoffier – game glazes
Use the game base (Formula 8), and proceed as for meat glaze (Formula 15).
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