filling the empty nest with food

Hot Milk Cake

Sometimes I think I should subtitle this project “cooking with Escoffier, cooking despite Escoffier, cooking to avoid Escoffier, or even, cooking to spite Escoffier.” The recipes are daunting and success … Continue reading

May 17, 2015 · Leave a comment

Sauce Béarnaise

Since I started my Escoffier project, I’ve been reacting with disbelief when Escoffier writes that a dish or sauce is simple. Yeah, right, I scoff. This is going to take … Continue reading

May 10, 2015 · 2 Comments

Crème Caramel

A friend and loyal reader of my blog asked me recently if I would write about an Escoffier dish she could actually make. That made me laugh, as after the … Continue reading

May 4, 2015 · Leave a comment


So. let’s make some quenelles. Some what, you ask? Has anyone out there heard of these? I had a vague recollection of hearing about quenelles when I studied abroad in … Continue reading

April 26, 2015 · 3 Comments

Sauce Espagnole

Mother Sauce #3 is Sauce Espagnole. This is a brown sauce, made with a brown roux, sautéed mirepoix (carrots and onions, thyme and bay leaf), a little tomato purée and … Continue reading

April 19, 2015 · 6 Comments

Happy Easter!

Sometimes you need a break from all those stocks and sauces. Happy Easter to all my friends!    

April 5, 2015 · 1 Comment

Mushroom Tartelettes

A well-written recipe is a lovely thing. And I don’t fully appreciate them until I have to follow a recipe that raises more questions than it answers. Suffice it to … Continue reading

March 30, 2015 · 8 Comments

Purée of Cauliflower duBarry

If I were prone to high blood pressure, the paucity of instructions in Escoffier’s recipes would have already driven me to the doctor’s office for medication. I wonder sometimes if … Continue reading

March 14, 2015 · 1 Comment

Velouté of Celery Soup

#1. Now I know why everyday cooks don’t use French cuisine techniques. It’s 8pm on a weeknight, I’ve been cooking, sautéeing, and simmering for the past hour and a half … Continue reading

March 8, 2015 · 2 Comments

Mother Sauces

In Escoffier’s world there are sauces, there are small sauces, and then there are Mother Sauces. Everyone knows how important sauces are to French cuisine. The Mother Sauces are those … Continue reading

March 2, 2015 · 8 Comments

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