filling the empty nest with food

Brochettes de Parme

It turns out that sultry summer days do not lend themselves at all to Escoffier’s recipes requiring hours at the hot stove. I’ve neglected my cooking and writing for months … Continue reading

October 19, 2015 · 3 Comments

Pâté en Croûte

Bastille Day has come and gone. We did celebrate, though, in true French fashion–by drinking wine and making a complicated dish involving many kinds of meat wrapped in a flaky, … Continue reading

July 10, 2015 · Leave a comment

Salmon Mayonnaise

I thought it was high time I made a recipe from Escoffier that would result in an actual meal, rather than a freezer bag of sauce base to use sometime … Continue reading

June 23, 2015 · 4 Comments

Eggs Parmentier

Many French dishes are named after people: famous people, people the chefs were in love with, people connected to a particular ingredient. And it’s fun to research the history of … Continue reading

June 6, 2015 · Leave a comment

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

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