escoffier-1907
William Heinemann
1907
Articles citing this source:
Chateaubriand sauce
White wine and herb sauce used with Chateaubriand steak
Cream of Asparagus
Soup of asparagus with cream
Filets de soles Dejazet
French dish of sole with tarragon butter
Filets de soles Joinville
French haute cuisine dish of sole, mushroom, and crayfish
Joinville sauce
Rich French sauce with velouté, shrimp, and crayfish
Masséna
French haute cuisine technique with marrow and artichokes
White asparagus
Asparagus raised in lightless conditions to produce white shoots