Escoffier Recipe 12 Escoffier -Fish Stock with Red Wine This stock is comparatively rarely used, because, in practice, it is naturally obtained in the cooking of the fish itself, as, for instance, in the case of the “Matelotes.” Be this as it... 

Escoffier Recipe 11 Escoffier - White Fish Stock Quantities for making Four Quarts.   4 Ibs. of trimmings and bones of sole or whiting.           2 oz. of parsley, root or stalks. 1/2 bottle of white wine.   1/2lb. of sliced, blanched onions.  Preparation.... 

ESCOFFIER RECIPE 10 Escoffier - White Veal Stock, Poultry Stock                                    Quantities for making Four Quarts.    .             8 Ibs. of shin of veal, or lean and fresh veal trimmings.  5... 

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... 

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 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;...