Step-by-step Escoffier recipes from Le Guide Culinaire.
Escoffier Recipes
By Number
Basics
Sauces
Stocks
Basic Sauces
Mother Sauces
Meat
Pork
Beverages
Resources
Equipment
Glossary
About
Navigation Menu
Home
»
Glossary
»
foie gras
foie gras
foie gras
(“fwah GRAH”)
The enlarged liver of an over-fed goose.
Search
Search for:
Recent
Sirop Simple, Simple Syrup
4995. Bavaroise, Rum Bavaroise, Bavarian Tea
0016. Sauce Espagnole, Spanish Sauce
0234. Beurre d’Ecrevisse, Crayfish Butter
0488. Fine Fish Forcemeat for Quenelles for Soups
Recipes
Recipes
Select Category
Basics (10)
Beverages (3)
Cocktails (1)
Punch (1)
Rum Drinks (1)
Escoffier (19)
Escoffier Recipes (23)
Extras (5)
Featured (8)
Fish (5)
Garnishes (3)
Forcemeats (1)
Panadas for Forcemeats (2)
Meat (3)
Beef (1)
Pork (2)
Côtes de Porc – Pork Cutlets (2)
Sauces (14)
Basic Sauces (5)
Butters (1)
Laisons (2)
Mother Sauces (1)
Stocks (5)
Escoffier At Home on Instagram
