Consommé
Consommé a very clear broth or stock. It is made by beating egg whites into cold stock, then heating it to just below a simmer for 15 minutes. As the egg white heats up it coagulates, and in the process…
Ingredients veal broth and stock
Italian White Bean Soup
This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients 1 pound dried white beans (haricot or flagelot, not lima or butter…
Glace de Viande (Reduced Beef Sauce)
Glace de viande is a sauce made by reducing meat broth or stock until rich and condensed. Ingredients 2 quarts brown beef or veal stock, strained and thoroughly degreased Procedure Pour the stock into a heavy non-reactive pot and bring…
Chestnut Puree
This recipe is a translation of a recipe in Ma cuisine 2 500 recettes by August Escoffier, written in French and published in 1934 (Purée de Marrons, page 522). The recipe has been reformatted in line with modern recipe writing…
Bison à la Grecque
Bison à la grecque is a campfire fusion recipe for bison served with a velouté inspired by Mediterranean cuisine. Ingredients 2 lbs bison steak or roast 2 small onions, halved 1 small celery stalk, sliced 1 small carrot, sliced 1…