LE GUIDE CULINAIRE (THE CULINARY GUIDE), by Aguste Escoffier
Auguste Escoffier (1846-1935), the father of modern cuisine, catalogued over 5,000 recipes, from entremets to pâtés and terrines, from roasts to soups, from desserts to sandwiches… not forgetting caviar!
Here’s an excerpt devoted to the “best hors d’oeuvres” from his essential work Le Guide Culinaire.
Caviar: Served in a special utensil, with ice around it, and accompanied by blinis and buttered rye bread. Note – Caviar, and by this we mean Caviar of excellent quality with large, transparent, light-colored grains, is the best Hors d’oeuvre. Sometimes it’s accompanied by finely chopped onion and lemon: A method not to be recommended, as fresh Caviar, with its perfect flavor, needs no supporting condiments.
In the absence of fresh Caviar, pressed and salted Caviar can also be used to prepare Hors-d’oeuvres; but these products should never be served straight from the tin like fresh Caviar, which they are far from being equal to.
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