Recipe for making flour panada for all meat and fish forcemeats, les farces, at home (Escoffier, 282).
Read More488. Fine Fish Forcemeat for Quenelles for Soups
Escoffier recipe for making fine fish whiting forcemeat for quenelles for soups at home, (Escoffier, 488).
Read More2921. Côtes de Porc à la Flamande, Baked Porkchops with Apples
Recipe for making côtes de porc à la flamande, baked porkchops with apples, at home (Escoffier, 2921).
Read More2922. Côtes de Porc Grand’mère, Ground Pork Chops
Recipe for making Grandma’s porkchops, côtes de porc grand’mère, pork burger, at home (Escoffier, 2922).
Read More4995. Bavaroise, Rum Bavaroise, Bavarian Tea
A milk tea with rum or kirsch, served hot. Originally sweetened with maidenhair fern syrup, and later, with simple syrup.
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