RECIPe
CATALOGUE.
cream of mushroom
Learn to make escoffier’s mushroom cream soup which is similar to a velouté but uses a bechamel base
ESPAGNOLE SAUCE
Sauce Espagnole (Spanish Sauce) is one of the 5 French mother sauces that exist, and has been around for centuries. Knowing how to make the Sauce Espagnole is a must when you are learning French cooking. The sauce is sometimes called brown sauce and has strong beef and tomato flavours with a hint of bacon in the background.
french cabbage soup
Try this all time French classic and discover how simple fresh ingredients can really yield a tasty and hearty soup
Fish Dugléré
Fish Dugléré is freshly filleted fish cooked in a fish stock made from the fish bones produced during filleting. The fish is then served with a classic sauce vin blanc (white wine sauce) with diced tomatoes and parsley.
CHICKEN STOCK
Escoffier style white chicken stock – a good all around stock with subtle flavors to use at home
