Soft and crunchy ham cheese croquettes

These classic French style ham and cheese croquettes are made with a thick bechamel sauce which is then flavoured with two types of cheese and some free range country ham.  Once done, the croquettes are shaped by hand, pane a l’anglaise and deep fried.  For the full Escoffier experience the croquettes are served on a plate with a side…

Potage Crecy (french style carrot soup)

Potage Crecy a la briarde is a french soup made mainly with pureed fresh carrots, onions and a bit of potatoes and of course cream and butter. This soup is part of the escoffier puree based soup which use pureed vegetables. It is a must try vegetarian soup recipe to try anytime of the year. …

Consommé with Deslignac Royales

The consommé is the evolution or shall I say transformation of freshly made broth (usually beef or chicken) into a clear soup that is actually called a consommé. Consommé in Escoffier cuisine can be served with various garnish such as pasta (vermicelli’s and the sort) croutons, vegetables and also with Royales which is the garnish…

Brown Stock (using Escoffier Method)

Today I am having a go at the Escoffier brown stock recipe ( estouffade). This brown cooking stock is realised in 2 stages. The beef bones are first cooked to create a bone broth. the broth is then used to moisten and cook the fresh pieces of meat creating the final product known as the…