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Escoffier

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Nesselrode Pudding

This is a classic English Custard flavored with chestnut puree, mixed 1:2 with Creme Chantilly flavored with Maraschino liqueur and some candied fruits. It's not beautiful, but it sure is tasty!

White Stock

Another versatile basic stock used in many sauces on the lighter end of the spectrum.

Demi-Glace

Also called half-glaze, this is the delectable pinnacle of beef-stock cookery. 

Sauce Espagnole

This is an excellent sauce, and it is employed as one part of the essential base for many elegant sauces that accompany beef dishes. 

Meat Glaze

This is simply a 4x reduction of Brown Stock. It is an added flavorful ingredient in many fine sauces. 

Brown Stock

This "Estouffade" is the base and essential ingredient of many, many excellent sauces and soups. This recipe is normalized to one quart for ease of comparison, but it's silly to make less than a stock-pot full, as it is so useful, and of course it freezes well. 

Brown Roux

This simple preparation is used to make the Sauce Espagnole, which is used on its own and in other sauces, and the brown roux is also used in other beef-stock based sauces of great elegance.
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