The Book That Inspired Gordon Ramsay
FONDS DE CUISINE BEFORE undertaking the description of the different kinds of dishes whose recipes I purpose giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. And, although this has already been...
ESCOFFIER - FISH CONSOMME These consommes are rarely used, for Lenten soups with a fish basis are generally thick soups, for the preparation of which the fish fumet whereof I shall give the formula later. (Formula No. 11) should avail. Whenever there...
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 6 SPECIAL CONSOMMe RECIPE The consommes whose formulae I have just given are intended more particularly for dinners. They are always finished off by some kind of garnish, which, besides lending them an additional touch of flavour,...
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 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;...
