Dial The Chef French Classical Dinner Menu
Escoffier Le Guide Culinaire
Escoffier Le Guide Culinaire
| Georges Auguste Escoffeir 1846 - 1935 |
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| Le Guide Culinaire first published by Escoffier in 1903 is a cookery book that has stood the test of time. It is hard to believe this great chef introduced dish's over 100 years ago that are still in use today. These recipes are original and taken from Le Guide Culinaire. Hors D'oeuvres Canapes a la Danoise Sliced brown bread coated with horseradish butter topped with smoked salmon and caviar. Moules Marinaire Mussels cooked in finely diced onion and white wine finished with double cream and butter. Salad de A'dalouse Julienne of tomato and red pepper on a bed of cos lettuce with boiled rice, diced red onion and chopped parsley. Soup Consomme a la Brunoise Clear beef soup with a brunoise of carrot, turnip, leek and celery Puree de celeri Creamed veloute of celery and potato soup. Bisque d'Ecrevisse a la Ancienne Fresh crayfish based bisque flavored with brandy and finished with buttered crutons Entree Supreme de Voiaille Belle Helene Supreme of chicken topped with poached asparagus and sliced truffle coated with buerre noisette and beef jus. Tornado Rossini Tornado of beef fillet wrapped in bacon set on a cruton coated with foie gras and topped with port wine sauce. Sole Veronique Paupiettes of dover sole poached in a court boullion set on a bed of steamed rice garnished with muscatel grapes and a white wine creme Rable de Lievre a la Navarraise Roasted saddle of rabbit served in a light veal stock and garnished with roasted stuffed mushrooms. Dessert Abricots Condo Poached apricots in kirsch set on a bed of sweet creamed rice surronded with diced fresh fruit and stock syrup. Charolette Russe a la Orange Russe mould coated with finger biscuits and filled with an orange bavoise. Mousse Monte - Carlo Creme chantilly with shredded vanilla meringue flavored with drambuie |
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