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 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...