|By Ernie Puckett on Friday, February 19, 1999 - 09:12 pm: Edit|
what can you use as a substitute for roberts escoffier sauce ?
|By Paulz (Paulz) on Sunday, November 21, 1999 - 05:45 pm: Edit|
Wasn't it Sauce Robert, by Escoffier?
|By Chefluc (Chefluc) on Monday, November 22, 1999 - 08:30 pm: Edit|
Come on guy this is a classic:
There is in this case no substitute or otherwise it's an other sauce.
let keep the pass. Soubise (onion glaze) moutardee additionee de vin blanc et vinaigre et parfoi demi-gace
|By edward the anlo-avenger on Monday, January 31, 2000 - 05:45 am: Edit|
|By Chefluc (Chefluc) on Monday, January 31, 2000 - 08:52 am: Edit|
Avec mes salutations culinaires.
|By Rogov on Saturday, February 19, 2000 - 12:17 pm: Edit|
Chefluc's posting is quite correct and the
gratituitous insult about the French unnecessary.
The problem with substitutes (whether one is
French or not) is summed up very nicely in the
wisdom of the Koran, the Old Testament, the
new Testament and even that of Budhism: "if it
is similar to an egg, it will not be as good
as an egg".
Best wishes, Daniel Rogov
|By Dpconsu (Dpconsu) on Saturday, February 19, 2000 - 05:27 pm: Edit|
I agree 100%, please remember that any chef who has labored to achieve a particular dish wether it be French, or from any other culture, has more often than not spent many hours perfecting his/her creation, and we as chefs should honor that persons recipe to the letter if we deside to use that creation, and not use substitute ingredients or methods, to do so, and call that adulterated creation by the original recipes name is akin to plagerisism. We as chefs do not have the right "unfortunately" to patent our creations, but the very least that we as chefs can do is to recognize the original chefs creation by its given name and ingredients. But for us to change the method or ingredients is not the same recipe and we should at least name it something else. Sauce Robert is "Sauce Robert" to add or change a single item in it makes it no longer a Sauce Robert. Honor is international and not limited to any particular nation or cuisine. The foundation of the food service industry of quality foods is indeed based upon the French and Italian cusines, but we are much better adept at incorporating other cultures cusines into what can only be discribed as the best selection of availble food in the history of the world, I love that allthough my foundation training was in classical French cuisine that my many years of travel and working in 17 countries has made me appreciate the best of foods from all cultures. There is no place for snobbery in our business or lives.
Michael Reinardy "Chef de cusine deplome"