reference: escoffier-1903

Rich custard with ground almonds, baked.

"England has no rival in the preparation of seasoned pork, and her famous bacon, the renown of which is enormous, constitutes one of the greatest discoveries in...

Opaque, sweet, white set-jelly desert, most traditionally flavoured with almonds but now often prepared with other fruit flavourings and coloured pale pink.

Thick steak pressed between bread crusts.

Melted butter, with water or milk to form an emulsion, reduced and seasoned. This is the 'melted butter' sauce of Georgian and Edwardian cookery. Compare with N...

Hard-boiled eggs, either whole or yolks only, pureed with oil, anchovies, herbs (such as chervil, tarragon, chives, mustard, capers, parsley), a little Cayenne ...

Coarse ground lean and fatty pork with binder (rice in some receipts) and a heavy admixture of sweet spices such as mace, ginger and nutmeg, linked, in medium s...

Chicken stuffed with sausage meat and a tongue, served with tongue and peas.

Almost invariably now with a filling of substantial chicken chunks in a cream sauce, rarely with any vegetables.

Light meal of pastry buns, almost always scones, split and each half topped, by the diner, with jam and thick cream. Usually accompanied by tea and light snacks...

A method of preparing fish by slashing them while alive and leaving an hour or so in water before being plain boiled.

An English Piquant Sauce sauce of redcurrants, or redcurrant jelly, port or other red wine, with orange peel, vinegar, and spices such as mustard, pepper, ginge...

Plain roasted saddle of venison served with beans and Cumberland sauce

A mild curry sauce, typically of minced and fried onion, pureed, diluted with water and thickened with flour, salted and mildly spiced with Madras curry powder.

Beef fillet, rolled around a filling of pate de foie gras, then wrapped with bacon and braised in stock.

Potato rounds, sometimes dusted with flour, sliced thinly and fried, served with all types of game.

Boiled fowl pluck, in a crust on top of beef steak (Glasse 1747, Eaton 1822, Francatelli 1852, etc)

Escoffier gives Gloucester Sauce as mayonnaise with sour cream and Worcester sauce. But (with thanks to our correspondent Jamie Murray Wells) there are also bot...

Cherries flamed at the table with sugar and kirsch, commonly served spooned over vanilla ice cream. Created by August Escoffier in honour of Queen Victoria's Di...

Sea turtle meat with cream, curry powder and sherry. Now occasionally reproduced using mussels instead of the, endangered, turtles.

Lamb cutlets, with the end 1 inch of bone scraped clean of meat, coated with egg and rolled in a mixture of breadcrumbs and finely-chopped ham, cooked and prese...

Poached sole fillets with wihite wine sauce presented with a pyramid of potato balls. A posh form of fish-and-chips.

A grand centrepiece of roast turkey with a piquant stuffing, presentend in a decorative model ship made of paste. Created by Escoffier in tribute to Admiral Hor...

Braised Saddle of veal with ham slices inserted, coated with cheese and truffle puree, baked.

Piece of fried bread coated in foie-gras puree, on top a lamb cutlet, slice of truffle, piped Parmesan souffle. Baked 5 mins, served with buttered asparagus-hea...

A fruit-based cold table sauce, similar to Cumberland Sauce, but without the citrus peel.

Large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin. The term appears to be of North American origin, know...

Formerly highly prized, now rare. Baked char, boned and flaked. Pressed into pots and covered with clarified butter. Served at breakfast with toast. Receipt in ...

Chicken stuffed with rice, poached, served with curry sauce. Named after Victoria's son King Edward VII (1841-1910), a sufficiently enthusiastic gourmand to ach...

Slices of bread enclosing a flavoursome filling.

Round tenderloin fillets of beef fried in butter, served on a crouton, topped with a slice of foie gras, slices of black truffle, and a Madeira sauce.

Shellfish of the species Ostrea edulis (Native oyster) and Crassostrea gigas (cultivated European oyster), grown to 3 to 5 years old. Whitstable has a long-stan...

Windsor Soup (Potage á la Windsor), or White Windsor Soup, is based on a light stock thickened and made white with, in different versions, rice, potato, sago or...