Search results
Auguste Escoffier Recipes - Yahoo Recipe Search
Food52Several months ago I discovered an interesting collection of recipes compiled by a 19th century French Baron and gourmand extraordinaire, Léon Brisse. It was translated by Edith Matthew Clark and published in London in 1892. By today’s standards, the recipes are somewhat cryptic. I was fascinated to see that the recipe for duxelles calls for “a pinch of mixed spice.” This interests me because some time ago, I read (in Russ Parson’s “How to Pick a Peach”) that the French chef, Michel Richard, uses curry powder to season mushrooms in cooking. Since then, I’ve been using my own “white curry” powder in a variety of dishes I make with mushrooms, so I was curious to find out what comprised the “spice mix” in the Baron’s duxelles. I did a bit of research, going “directly to the source”(my standard procedure, learned at a young age as the child of an historian), to find this gorgeous combination of spices and herbs in Auguste Escoffier’s classic, “The Escoffier Cook Book.” I have the 1941 Crown Publishing edition (21st reprint, 1960); this is recipe number 181. I cannot know for sure if this is exactly what the Baron’s cooks used, but I have no reason to believe that it’s not close. It takes all of ten minutes, at most, to put it together, and is well worth the effort. The original recipe calls for 5 ounces of bay leaves (about enough to fill a pint jar, tightly packed), 10 ounces of peppercorns, etc. for a total of three pounds of spices used. Not needing quite that much of this spice blend in my kitchen (especially because one needs only a tiny pinch of it at a time), I adapted the recipe by maintaining the ratios, but reducing the amounts considerably. This makes about one cup of ground spice. It’s amazing. Enjoy!! ;o)Food NetworkSometimes called salmon Wellington, coulibiac is a layered, pastry-wrapped salmon dish known for its rich flavor and impressive presentation. Legend has it that the dish we know today comes from famed 19th-century chef Auguste Escoffier’s adaptation of an Imperial Russian fish pie known as kulebiaka. With that kind of pedigree, it’s not surprising that coulibiac is elegant and a touch decadent, with silky fish, richly flavored rice and wine-soaked mushrooms wrapped in buttery pastry — a spectacular dish to serve for a holiday or other special dinner. Although the dish includes a number of elements, most can be prepared a day or two ahead of time. And while some recipes call for brioche dough or buckwheat crêpes to wrap the fish, store-bought puff pastry is the secret weapon here. It’s easy to work with and bakes up golden and beautiful, sealing in the flavors of each delicious element of the dish.Escoffier Recipe Index. A handy index to all Auguste Escoffier recipes that I have completed thus far, ordered by number. Notes. We’re using the numbering system from the first English translation of Escoffier’s full fourth French edition [1921] of Guide Culinaire, which includes 5012 numbered recipes. The first abridged English translation ...
- 13. Roux Brun, Brown Roux
Escoffier recipe for making roux brun, brown roux, at home...
- Sauce Espagnole, Spanish Sauce
Escoffier recipe for making sauce espagnole, Spanish sauce,...
- 234. Beurre d'Ecrevisse, Crayfish Butter
Escoffier recipe for making beurre d’écrevisse, crayfish...
- Estouffade, Brown Stock
Recipe for making estouffade, a simple brown stock, at home...
- Fish Fumét
I went to Seafood City Supermarket (1420 East Plaza Blvd....
- 139. Sauce Normande, Normandy Sauce
Escoffier recipe for making sauce normande, Normandy Sauce,...
- 13. Roux Brun, Brown Roux
Sep 24, 2021 · 100g Sugar, granulated. 2g Salt. 15g Lemon juice. 1/2 Vanilla bean, seeds scraped. 70g Kirsch or Brandy. 1 Pint Vanilla Ice Cream. On medium low, gently warm the cherries with the sugar, salt, and lemon juice. When the sugar has dissolved, turn up the heat up to medium high and saute the mixture until it has thickened.
- Hollandaise Sauce
- Béchamel Sauce
- Velouté Sauce
- Tomato Sauce
- Espagnole (Spanish) Sauce
Probably the most well-known of the mother sauces, it’s a household name in restaurants, where it’s served with Eggs Benedict – an American creation that’s known for its rich, creamy, calorie-loaded character. Eggs, butter, and lemon form the basis for this versatile sauce that goes beyond the breakfast and brunch table. It’s been poured over grill...
The white sauce of the family, béchamel is a flavor overload that begins with flour, butter, and milk…the seasoning is up to the individual chef. The French usually keep it very simple – a little salt and pepper – while the Italian version often includes a little nutmeg. Many chefs will steep the milk with a bay leaf and a whole onion that’s been s...
This silky, blonde mother sauce shares some common traits with béchamel, but instead of adding milk to the roux, a clear stock is added. The velouté saucehas a pale blonde color because the bones aren’t roasted before creating the stock. Any bones can be used – fish, veal, beef, poultry – as a stock base for velouté, just as long as they aren’t roa...
Sure, we know it as ‘pasta sauce’…but a good tomato sauce base can do so much more. Traditionally it’s seasoned with oregano and basil, onions and garlic, cayenne and coriander, and suits a range of dishes…rice, pasta, fish, poultry, pork, beef, potatoes…you get the idea. Escoffier’s traditional ‘sauce tomate’ begins with salted pork belly, onion, ...
Believe it or not, this sauce has nothing to do with Spanish cuisine, per se. As the story goes, King Louis XIII’s bride, Anne – a Spanish princess – had Spanish cooks who insisted on putting tomatoes in the basic brown sauce to give it a more well-rounded flavor. The sauce was a smash hit and named after their country. Unlike the other mother sauc...
Browse the BBC's archive of recipes by Auguste Escoffier.
One of the world’s first true celebrity chefs, Auguste Escoffier (1846-1935) is credited with helping to raise the status of cooking from a laborer’s task to an artist’s endeavor. Escoffier left a legacy of culinary writings and recipes that are indispensable to modern cooks, and remains perhaps the foremost name in French cuisine.
Jul 28, 2021 · 2,000 favourite French recipes. by. Escoffier, A. (Auguste), 1846-1935. Publication date. 1991. Topics. Cooking, French, Cookery, France. Publisher. Treasure.
Mar 30, 2023 · His famous book, “Le Guide Culinaire,” first published in 1903, remains a cornerstone of culinary education to this day, providing a comprehensive compendium of recipes, techniques and ingredients that formed the bedrock of French cuisine.
