french 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
COQ AU VIN
Coq au vin “rooster with wine” is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.
TARTE TATIN
The Tarte Tatin, or the “upside down apple tart”, is one of the most famous French apple based desserts.
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)
Madeleines
I’ve never met a person who didn’t like Madeleines. Did you know that madeleines have been mass produced in France since the end of the 19th century and were at the height of popularity during the second world war?
