Hello! I need some help with a Culinary class project. We are supposed to come up with recipes for all of the 26 dishes served by Escoffier at Christmas dinner in 1905. (The menu is in the back of the Escoffier book.) Then we need to cost out three of the dishes, ingredient by ingredient, to see how much it would cost to produce per portion at today's prices. It sounds like a good learning experience, but actually I am having a lot of trouble identifying some of the dishes. What are Sylphides de Roitelets? Etoile de Berger, anyone? What would Tortue Verte be as an hors d'oeuvres? (Surely not a soup, right?) How about Les D'elices de St. Antoine? Any guidance would be greatly appreciated. Thank you.
There is a good chance that the very first versions of what we now know as the degustation menu, were those offered between 1880 and 1910 by the great chef George- Auguste Escoffier. Escoffier, whose restaurants were in the Ritz Hotels of Paris and London, was the chef whose self-appointed task was to satisfy the appetites of the most royal and the most wealthy members of European society. Escoffier loved nothing better than impressing his guests. He saw no reason why they could not start their meal at six in the evening, work their way through as many as fifteen full courses and finally leave his restaurant at three in the morning.
Historical Origins of the Western Tasting Menu
in Food Traditions & Culture
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Hello! I need some help with a Culinary class project. We are supposed to come up with recipes for all of the 26 dishes served by Escoffier at Christmas dinner in 1905. (The menu is in the back of the Escoffier book.) Then we need to cost out three of the dishes, ingredient by ingredient, to see how much it would cost to produce per portion at today's prices. It sounds like a good learning experience, but actually I am having a lot of trouble identifying some of the dishes. What are Sylphides de Roitelets? Etoile de Berger, anyone? What would Tortue Verte be as an hors d'oeuvres? (Surely not a soup, right?) How about Les D'elices de St. Antoine? Any guidance would be greatly appreciated. Thank you.