RECIPe

CATALOGUE.

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Sauces
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Soups
Fish and Seafood
How-To
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Baking
Vegetarian

FCA content editor 22/2/24 FCA content editor 22/2/24

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.

FCA content editor 16/5/22 FCA content editor 16/5/22

CREME AGNES SOREL

A chicken and mushroom velouté style cream soup inspired by Auguste Escoffier called the Crème Agnes Sorel.

20/8/19 20/8/19

cream of mushroom

Learn to make escoffier’s mushroom cream soup which is similar to a velouté but uses a bechamel base

3/6/18 3/6/18

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)