RECIPe
CATALOGUE.
Sauce Hachée
The Sauce Hachée is a classic sauce attributed to Escoffier, existing in two distinct versions, one for meat and one for fish. It is a tangy sauce based on a reduction of vinegar, shallots, onions, and mushrooms, which are then cooked with brown stock and some tomato sauce.
CREME AGNES SOREL
A chicken and mushroom velouté style cream soup inspired by Auguste Escoffier called the Crème Agnes Sorel.
cream of mushroom
Learn to make escoffier’s mushroom cream soup which is similar to a velouté but uses a bechamel base
Escoffier Brown Stock
This recipe will take you through the entire process of making a brown beef stock in the style of Auguste Escoffier (hailed as the king of French chefs)