The Book That Inspired Gordon Ramsay
Escoffier recipe 14 Escoffier - Various Glazes The various glazes of meat, fowl, game, and fish are merely stock reduced to the point of viscosity. Their uses are legion. Occasionally they serve in decking dishes with a brilliant and unctuous coating...
Escoffier Recipe 13 Escoffier - Various Essences As their name implies, essences are stock which hold a large proportion of a substance’s aroma in a concentrated form. They are, in fact, ordinary stock, only less diluted, with the idea of intensifying...
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...
Complete Guide To The Art of Modern Cookery - Escoffier Escoffier introduces his masterpiece with this: If the art of Cookery in all its branches were not under a process of evolution, and if its canons could be once and for ever fixed, as are those of...
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...
CHICKEN CONSOMME RECIPE White chicken consomme is prepared in exactly the same way as ordinary white consomme. There need only be added to the meat, the quantity of which may be lessened, an old hen or a cock, slightly coloured on the spit or in the...
CONSOMME RECIPES Ordinary or White Consomme Recipe Quantities for making, Four Quarts. 3 Ibs. of shin of beef. 3/4 lb. of leeks and i stick of celery. 3 Ibs. of lean beef. 1/4 lb. of parsnips. 1 1/2 Ibs. of fowls carcases. 1 medium-sized onion with a 1...
