The Book That Inspired Gordon Ramsay
Escoffier Recipe 25 Escoffier - Ordinary Veloute Sauce 35-ORDINARY VELOUTE SAUCE Qua7itities Required for Four Quarts.—One lb. of pale roux (Formula 20), five quarts of white veal stock (Formula 10). Dissolve the roux in the cold white veal stock and...
Escoffier Recipe 24 Escoffier - Lenten Espagnole Practical men are not agreed as to the need of Lenten Espagnole. The ordinary Espagnole being really a neutral sauce in flavour, it is quite simple to give it the necessary flavour by the addition of...
Escoffier Recipe 23 Escoffier - half Glaze This is the Espagnole sauce, having reached the limit of perfection by final despumation. It is obtained by reducing one quart of Espagnole and one quart of first-class brown stock until its volume is reduced...
Escoffier Recipe 20 Escoffier - Pale Roux The quantities are the same as for brown roux, but cooking must cease as soon as the colour of the roux begins to change, and before the appearance of any colouring whatsoever. The observations I made relative...
Escoffier Recipe 19 Escoffier - Brown Roux Quantities for making about One lb.—Eight oz. of clarified butter, nine oz. of best-quality flour. Preparation.—Mix the flour and butter in a very thick stew-pan, and put it on the side of the fire or in...
Escoffier Recipe 23 Escoffier - Brown Sauce or Espagnole 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...
Escoffier Recipe 21 Escoffier - White Roux Same quantities as for brown and pale roux, but the time of cooking is limited to a few minutes, as it is only needful, in this case, to do away with the disagreeable taste of raw flour which is typical of those...
Escoffier - Warm Sauces Warm sauces are of two kinds: the leading sauces, also called ” mother sauces,” and the small sauces, which are usually derived from the first-named, and are generally only modified forms thereof. Cooking stock only...
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 →
