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Escoffier and included
One hundred and forty-six German dignitaries were served a large multi-course luncheon, followed that evening by a monumental dinner that included the Kaiser's favourite strawberry pudding, named fraises Imperator by Escoffier for the occasion.

Escoffier and recipe
In the late 19th century, Auguste Escoffier codified the recipe, which is still followed today.
The compilers are careful to note this is not the true recipe as stated by Escoffier.
The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have established the method of French cooking as well as codified many of the standard French recipes.
The recipe most people still follow to make an authentic beef bourguignon was first described by Auguste Escoffier.

Escoffier and for
Escoffier took inspiration for his work from personal recipes in addition to recipes from Carême, Dubois and ideas from Taillevent's Viander, which had a modern version published in 1897.
It caused Escoffier to note when he was asked to write the preface that he could " see with my own eyes ," and " Montagné cannot hide from me the fact that he has used Le Guide as a basis for his new book, and certainly used numerous recipes.
The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her.
Things finally picked up for her when she began to work at various restaurants and was introduced to the works of Auguste Escoffier, which proved influential.
Ritz put together what he described as " a little army of hotel men for the conquest of London ", and Escoffier recruited French cooks and reorganised the kitchens.
By this time, however, Ritz and his colleagues were already on the point of commercial independence, having established the Ritz Hotel Development Company, for which Escoffier set up the kitchens and recruited the chefs, first at the Paris Ritz ( 1898 ), and then at the new Carlton Hotel in London ( 1899 ), which soon drew much of the high-society clientele away from the Savoy.
Recalling these years, The Times said, " Colour meant so much to Escoffier, and a memory arises of a feast at the Carlton for which the table decorations were white and pink roses, with silvery leaves – the background for a dinner all white and pink, Borscht striking the deepest note, Filets de poulet à la Paprika coming next, and the Agneau de lait forming the high note.
Some recipes for Welsh rarebit have become textbook savoury dishes listed by culinary authorities including Escoffier, Saulnier and others, who tend to use the form Welsh rarebit, emphasising that it is not a meat dish.
Ritz put together what he described as " a little army of hotel men for the conquest of London ", and Escoffier recruited French cooks and reorganised the kitchens.
The grand River Restaurant, facing the Thames, has long been famous for its inventive chefs, beginning in 1890 with celebrity chef Auguste Escoffier.
The “ Augie ” was named for Auguste Escoffier, one of the world ’ s most renowned and influential chefs.
Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns ( later strained out ), with fresh tarragon and chervil to finish instead of lemon juice.
French Chef Auguste Escoffier was responsible for one of the most famous early ice sculptures and French sculptors are regular participants at the World Ice Art Championships in Fairbanks, Alaska.
The concept of having everything in its place as applied to the work in a kitchen is likely to have become a staple around the time of Auguste Escoffier, who is well known for his development of the brigade system of running a kitchen.
* Lucy D ’ Escoffier Crespo da Silva ( b. 1978 ), MIT student and promising astronomer for whom the asteroid 96747 Crespodasilva is named.
" According to Jeffrey Escoffier of the Centre for Gay and Lesbian Studies of CUNY, sexual interest in male-to-female transsexuals first emerged in 1953, associated with the then famous transition of Christine Jorgensen.

Escoffier and sauce
The sauce tomate of classical French cooking, as codified by Auguste Escoffier, consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper.
A velouté sauce, pronounced, along with Tomato, Hollandaise, Béchamel, and Espagnole, is one of the sauces of French cuisine that were designated the five " mother sauces " by Auguste Escoffier in the 19th century, which was a simplification of the " Sauce Carême " list of Marie-Antoine Carême.
Escoffier perfected the sauce allemande ( German sauce ) in the early 20th century.

Escoffier and mushrooms
In many cases, chefs also choose to add finely-chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in Larousse Gastronomique or by Escoffier, the " Emperor of the World's Kitchens ", who was an arbiter of classic French cuisine.

Escoffier and Le
Escoffier updated Le Guide Culinaire four times during his lifetime, noting in the foreword to the book's first edition that even with its 5, 000 recipes, the book should not be considered an " exhaustive " text, and that even if it were at the point when he wrote the book, " it would no longer be so tomorrow, because progress marches on each day.
Gilbert was a collaborator in the creation of this book as well as Le Guide Culinaire with Escoffier, leading to some cross-over with the two books.
In Le Guide culinaire, Auguste Escoffier divides seasoning and condiments into the following groups:
While the most famous of such books today are books like Le guide culinaire by Escoffier or The Professional Chef by the Culinary Institute of America, such books go at least back to medieval times, represented then by works such as Taillevent's Viandier and Chiquart d ' Amiço's Du fait de cuisine.
Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking.
* Escoffier, Georges Auguste., Le Guide culinaire, 4th edition.
Louis Saulnier, a student of Auguste Escoffier, wrote this book ( commonly called " Le Répertoire ") as a guide to his mentor's cooking and as a shorthand guide to Le Guide Culinaire written by Auguste Escoffier, Phileas Gilbert and Emile Fetu.

Escoffier and Guide
Escoffier: The Complete Guide to the Art of Modern Cookery.
Villeneuve-Loubet is the birthplace of the famous 19th century provençal chef, restaurateur, and culinary writer Auguste Escoffier, the author of the Guide Culinaire and the founder of French haute cuisine.
Cracknell and R. J. Kaufmann, Escoffier: The Complete Guide to the Art of Modern Cookery.

Escoffier and its
In the 1890s, under its famous manager, César Ritz, and chef Auguste Escoffier, it became a well-known luxury hotel and would generate more income and contribute more to the D ' Oyly Carte fortunes than any other enterprise, including the opera companies.
Escoffier modernized French haute cuisine, also doing much work to spread its reputation abroad with business projects in London in addition to Paris.

Escoffier and .
With a grant from Les Dames d ' Escoffier, she worked in bakeries and restaurants in Germany, Switzerland, Italy and France.
French cuisine was codified in the 20th century by Escoffier to become the modern version of haute cuisine ; Escoffier, however, left out much of the regional culinary character to be found in the regions of France.
Georges Auguste Escoffier is commonly acknowledged as the central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France.
The Savoy Hotel managed by César Ritz was an early hotel Escoffier worked at, but much of his influence came during his management of the kitchens in the Carlton from 1898 until 1921.
Escoffier also simplified and organized the modern menu and structure of the meal.
The third source of recipes was Escoffier himself, who invented many new dishes, such as pêche Melba and crêpes Suzette.
The first edition ( 1938 ) was edited by Prosper Montagné, with prefaces by Georges Auguste Escoffier and Philéas Gilbert.
Escoffier: The King of Chefs.
* Escoffier, Jeffrey.
In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated Carême's list to five mother sauces.
In the late 1800s, chef Auguste Escoffier, who opened one of the most glamorous, expensive, and revolutionary restaurants in Paris, created meals that combined umami with salty, sour, sweet and bitter tastes.
French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine.
The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier.

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