A guide to modern cookery by A. Escoffier

PART I

Chapter 27 4 words

Chapter 1: Chapter 1
Chapter 2: PART I
Chapter 3: CHAPTER I PAGE
Chapter 4: CHAPTER II
Chapter 5: CHAPTER III
Chapter 6: CHAPTER IV
Chapter 7: CHAPTER V
Chapter 8: CHAPTER VI
Chapter 9: CHAPTER VII
Chapter 10: CHAPTER VIII
Chapter 11: CHAPTER IX
Chapter 12: CHAPTER X
Chapter 13: PART II
Chapter 14: CHAPTER XI PAGE
Chapter 15: CHAPTER XII
Chapter 16: CHAPTER XIII
Chapter 17: CHAPTER XIV
Chapter 18: CHAPTER XV
Chapter 19: CHAPTER XVI
Chapter 20: CHAPTER XVII
Chapter 21: CHAPTER XVIII
Chapter 22: CHAPTER XIX
Chapter 23: CHAPTER XX
Chapter 24: CHAPTER XXI
Chapter 25: CHAPTER XXII
Chapter 26: CHAPTER XXIII
Chapter 27: PART I
Chapter 28: CHAPTER I
Chapter 29: 2. The brown stock or “_estouffade_,” game stocks, the bases of
Chapter 30: 5. The various essences of poultry, game, fish, &c., the complements
Chapter 31: 7. The basic sauces: Espagnole, Velouté, Béchamel, Tomato, and
Chapter 32: 8. The savoury jellies or aspics of old-fashioned cooking.
Chapter 33: 6. The various garnishes for soups, for relevés, for entrées, &c.
Chapter 34: CHAPTER II
Chapter 35: 2. Be scrupulously careful of the roux, however it may be made. By
Chapter 36: CHAPTER III
Chapter 37: 1. After having strained the braising sauce, completely remove its
Chapter 38: 2. Strain the poëling stock, for ducklings or wild ducks, through
Chapter 39: 1. Heat two oz. of butter in a stewpan, and insert one lb. of raw
Chapter 40: 2. Pass the sauce through a strainer, pressing the aromatics; add a
Chapter 41: 2. Substitute white fish jelly for poultry jelly.
Chapter 42: 1. The Soubise is rather a cullis than a sauce; _i.e._, its consistence
Chapter 43: 2. The admixture of Béchamel in Soubise is preferable to that of rice,
Chapter 44: 3. In accordance with the uses to which it may be put, the Soubise
Chapter 45: 2. The Villeroy Tomatée may be finally seasoned with curry or paprika,
Chapter 46: 1. Add one-quarter pint of fish _fumet_ to one pint of thickened
Chapter 47: 2. Almost entirely reduce one-quarter pint of fish _fumet_. To this
Chapter 48: 3. Put the yolks of five eggs into a small stewpan and mix them with
Chapter 49: CHAPTER IV
Chapter 50: 1. If the sauce forms badly, or not at all, the reason is that the
Chapter 51: 2. It is quite an error to suppose that it is necessary to work over
Chapter 52: 3. It is a further error to suppose that the seasoning interferes with
Chapter 53: 3. Excess of oil in proportion to the number of yolks, the
Chapter 54: CHAPTER V
Chapter 55: 2. That it be only added to the aspic when the latter is already
Chapter 56: CHAPTER VI
Chapter 57: 3. To apportion the wine and water in the ratio of two-thirds
Chapter 58: 1. _Court-bouillon_ must always be prepared in advance for all fish,
Chapter 59: 2. When a fish is of such a size as to need more than half an
Chapter 60: 3. Fish, when whole, should be immersed in cold _court-bouillon_; when
Chapter 61: 4. If fish be cooked in short liquor the aromatics are put under the
Chapter 62: 5. _Court-bouillon_ for ordinary and spiny lobsters should always be at
Chapter 63: 6. Fish which is to be served cold, also shell-fish, should cool in the
Chapter 64: CHAPTER VII
Chapter 65: 2. _Acid seasonings._—Plain vinegar, or the same aromatised with
Chapter 66: 3. _Hot seasonings._—Peppercorns, ground or _concassed_ pepper, or
Chapter 67: 4. _Saccharine seasonings._—Sugar and honey.
Chapter 68: 2. _Hot condiments._—Mustard, gherkins, capers, English sauces, such
Chapter 69: 3. _Fatty substances._—Most animal fats, butter, vegetable greases
Chapter 70: 1. The quantity of spiced salt varies, a few grammes either way,
Chapter 71: 2. According to the purpose of the forcemeat, and with a view to
Chapter 72: 3. As a rule, forcemeat should always be rubbed through a sieve so as
Chapter 73: 4. Whether the foie gras be added or not, chicken forcemeat may always
Chapter 74: 1. _To roll quenelles_ it is necessary to keep the forcemeat somewhat
Chapter 75: 2. _To Mould Quenelles with a Spoon._—This method may be applied to all
Chapter 76: 3. _To Form Quenelles with a Piping-bag._—This process is especially
Chapter 77: 4. _To Mould Forcemeat with the Fingers._—This excellent process is
Chapter 78: CHAPTER VIII
Chapter 79: CHAPTER IX
Chapter 80: CHAPTER X
Chapter 81: introduction into the vocabulary of cookery is comparatively recent,
Chapter 82: 1. In all circumstances, _i.e._, whatever be the nature of the soup,
Chapter 83: 2. The correct consistence of the soup is got by means of milk
Chapter 84: 4. They are not buttered, but they are finished with one-fifth or
Chapter 85: 1. If the liquor is required to be clear it need only be strained, over
Chapter 86: 2. If, on the contrary, a sauce be required, the liquor should
Chapter 87: 1. Too violent evaporation, which would reduce the liquor and disturb
Chapter 88: 2. The running of a considerable risk of bursting the piece of poultry,
Chapter 89: 1. All red meats containing a large quantity of juice should be
Chapter 90: 2. In the case of white meats, whose cooking should be thorough, the
Chapter 91: 3. With small game the fuel should be wood, but whatever fuel be used
Chapter 92: 1. If the objects in question are _panés à l’anglaise_, _i.e._, dipped
Chapter 93: 2. The same holds with objects treated with batter. Hence the absolute
Chapter 94: 1. If too much sauce were used in proportion to the size of the object,
Chapter 95: 2. If the sauce used were insufficient, it would be reduced before the
Chapter 96: 3. The larger the piece, and consequently the longer it takes to cook,
Chapter 97: 3. The blanching of certain other vegetables, which in reality
Chapter 98: PART II
Chapter 99: CHAPTER XI
Chapter 100: CHAPTER XII
Chapter 101: CHAPTER XIII
Chapter 102: 2. Thick soups, which comprise the Purées, Veloutés, and Creams.
Chapter 103: 3. Of a purée of asparagus-tops combined with a few cooked spinach
Chapter 104: 4. Of a carrot purée (Purée Crécy).
Chapter 105: 2. Cut six rectangles out of lettuce leaves; spread a thin layer of
Chapter 106: 3. Prepare two tablespoonfuls of a coarse _julienne_ of carrots and
Chapter 107: 1. Make a broth of the flesh of turtle alone, and then add a very
Chapter 108: 2. Make an ordinary broth of shin of beef, using the same quantity
Chapter 109: 2. The flavour which typifies them should be at once decided and yet
Chapter 110: 3. When the flavour is imparted by a wine, the latter should be of the
Chapter 111: 4. Supper consommés never contain any garnish.
Chapter 112: 2. The velouté d’éperlans should, like almost all fish veloutés, be
Chapter 113: 3. For this soup I elected to use a panada as the thickening element,
Chapter 114: CHAPTER XIV
Chapter 115: 1. +Crayfish Mousse+ with fillets of trout, decked with crayfish tails
Chapter 116: 2. +Lobster Mousse+ with fillets of trout, decked with slices of
Chapter 117: 3. +Shrimp Mousse+ with fillets of trout, decked with crayfish tails
Chapter 118: 4. +Capsicum Mousse+ with fillets of trout, decked with strips of
Chapter 119: 5. +Physalia Mousse+ with fillets of trout, decked with chervil,
Chapter 120: 6. +Green Pimentos Mousse+ with fillets of trout, decked with strips of
Chapter 121: 7. +Early-season Herb Mousse+ with fillets of trout, decked with
Chapter 122: 8. +Volnay Mousse+ with fillets of trout, decked with anchovy fillets,
Chapter 123: 9. +Chambertin Mousse+ with fillets of trout decked like No. 8.
Chapter 124: 1. Put a preparation of Duchesse potatoes in a piping-bag fitted with
Chapter 125: 2. Bake some large potatoes in the oven. Open them; remove their pulp,
Chapter 126: 2. A garnish consisting of twelve rolled or folded fillets of sole
Chapter 127: 1. For a mould capable of holding one quart, fold twelve small fillets
Chapter 128: 1. A hot ravigote sauce combined with the gravy of the lobster, from
Chapter 129: 2. Strain the contents of the dripping-pan (cleared of all grease)
Chapter 130: CHAPTER XV
Chapter 131: 2. At either end a nice heap of potatoes, shaped like long olives, and
Chapter 132: 1. With a preparation of sweet potatoes, made after the manner of
Chapter 133: 2. Cut some chow-chows in thick slices, _paysanne fashion_; parboil
Chapter 134: 1. About one-quarter lb. of carrots turned to the shape of elongated
Chapter 135: 3. The calf’s feet cut into small, square, or rectangular pieces.
Chapter 136: 2. VEAL.
Chapter 137: CHAPTER XVI
Chapter 138: 1. The various pheasants, grey and red partridges, the Tetras
Chapter 139: 10. The ortolans.
Chapter 140: CHAPTER XVII
Chapter 141: 1. _Oil seasoning_ may be applied to all salads, and is made up of
Chapter 142: 2. _Cream seasoning_ is particularly well suited to salads of
Chapter 143: 3. _Egg seasoning_ is prepared from crushed hard-boiled yolks of egg,
Chapter 144: 4. _Bacon seasoning_ is used especially for dandelion, red-cabbage,
Chapter 145: 5. _Mustard with cream seasoning_ is used particularly with beetroot
Chapter 146: CHAPTER XVIII
Chapter 147: 2. The green, Parisian asparagus, which is very small, and of which the
Chapter 148: 4. English asparagus, which is somewhat delicate in quality, but
Chapter 149: 2. Flemish chicory, which is genuine endive in its primitive state,
Chapter 150: 3. Brussels chicory, or the Belgian kind; obtained from cultivating the
Chapter 151: 2. Red cabbages: used as a vegetable, as a hors-d’œuvre, or as a
Chapter 152: 3. Round-headed or Savoy cabbages: specially suited to braising and the
Chapter 153: 4. Scotch kale and spring cabbages: always prepared in the English
Chapter 154: 5. Cauliflowers and broccoli: the flower of these is most commonly
Chapter 155: 7. Kohlrabi: the roots of these may be dished as turnips, and the
Chapter 156: CHAPTER XIX
Chapter 157: 1. The simplest way is to cover the pieces of toast with a thick layer
Chapter 158: 2. The original method consists in melting the dice or slices of cheese
Chapter 159: CHAPTER XX
Chapter 160: 1. Extract the butter-milk, which is always present in more or less
Chapter 161: 2. Make it sufficiently soft to mix with the various ingredients of
Chapter 162: 3. For the quantities given (No. 2373), eight oz. of fresh Gruyère, cut
Chapter 163: 4. Surprise omelets.
Chapter 164: CHAPTER XXI
Chapter 165: CHAPTER XXII
Chapter 166: CHAPTER XXIII

FUNDAMENTAL ELEMENTS OF COOKING

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