Explore Espagnole Sauce, Sauce Recipes and more!

Espagnole sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking. #Easy #French #Beef #Meat #Dinner

Sliced beef with espagnole sauce recipe - By Australian Women& Weekly, Espagnole sauce is one of Auguste Escoffier& five mother sauces that are the basis of sauce-making in classic French cooking.

Boeuf Bourguignon

Bouef Bourguignon was created by famous Edwardian French Chef Auguste Escoffier and brought the lowly beef stew to new heights. Julia Child was influential in bringing awareness of this dish to American cooks.

Joues de boeuf en daube (french beef cheeks)

Joues de boeuf en daube (french beef cheeks)

Beef Cheeks, Dutch Oven Recipes, French

Escoffier Quenelles; Jacques Pepin. A quenelle is an oval-shaped dumpling and can be made with fish, meat, or poultry. Firm and airy, moist, dense, and light at the same time. They are perfect as a main course at a special dinner.

A quenelle is an oval-shaped dumpling and can be made with fish, meat, liver, or poultry.

Beef stew with parsley dumplings recipe - 9kitchen

Beef stew with parsley dumplings, beef recipe, brought to you by Australian Women's Weekly

Legumes Farcis à la Provençale or Stuffed Vegetables (serves 6) | Fantastic France and other adventures in the land of Wine and Cheese

Recipe 1: Legumes Farcis à la Provençale or Stuffed Vegetables (serves 6)

Veal Scaloppine with Mushrooms and Marsala sounds fancy but in reality, it’s an easy recipe to make.  This delectable dish will definitely add a touch of elegance to your dinner.

Veal Scaloppine with Mushrooms and Marsala sounds fancy but in reality, it?s an easy recipe to make. This delectable dish will definitely add a touch of elegance to your dinner.

jack pepin monk fish | low carb / Monkfish Roulade - Jacques Pepin

Recipe: Monkfish Roulade with Broccoli Rabe Stuffing and Tarragon Tomato Sauce

Roast beef fillet with French-style peas (rôti de boeuf et petits pois à la français) | Stage 10: Limoges - Issoudun Today is Bastille Day and Gabriel Gaté is in a winery talking about the food from the Limousin region in the centre of France. French restaurateur and chef, Philippe Mouchel, cooks beef fillet with a classic French pea dish – Petits Pois à la Française. Winemaker, Dominique Portet, presents the wines of Bordeaux.

Roast beef fillet with French-style peas (rôti de boeuf et petits pois à la français)

Roast beef fillet with French-style peas (rôti de boeuf et petits pois à la français) | Stage 10: Limoges - Issoudun Today is Bastille Day and Gabriel Gaté is in a winery talking about the food from the Limousin region in the centre of France. French restaurateur and chef, Philippe Mouchel, cooks beef fillet with a classic French pea dish – Petits Pois à la Française. Winemaker, Dominique Portet, presents the wines of Bordeaux.

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