I have ordered a used copy of Henri Paul Pallapratt Modern French Culinary Art. Got it free with my Amazon rewards points. Can you suggest any extraordinary recipes from the book that you would recommend?
I'm not sure I speak enough French to profit from Ma Cuisine, but I do believe it has been translated, and I will try to find it when I go to Barnes and Noble later today.
Alas, I am not a Mac user; that's my daughter. She loves them: I'm a PC gal.
Thanks for your response.
You are welcome Lily, I am not sure why they sell their books for a higher price... maybe it is in short supply..
It is a pleasure to meet you too. I have just found this site that is devoted to women who are leaders in food, beverage and hospitality and have a focus on Escoffier, they have links to various places that they run their organisation throughout the United States so I thought I would forward this on to you too.
Did your recipe include a curry sauce as there is this recipe that I also found with the same name... http://www.food.com/recipe/chicken-elizabeth-123650
Hope these help!
I hope Barnes and Noble had the right book for you. Lucky you for not living too far from them. I would be like a kid in a candy store with all those books.
Best wishes from here!
OK Lily I have found this.. but no recipe sorry. I am interested to find more about this but its rather hard so going to check out that book that is mentioned in the notes in here for you.. http://joemoransblog.blogspot.co.nz/2010/04/chicken-elizabeth.html
Hope that this helps!
No Escoffier books at Barnes and Noble, will have to look elsewhere. Maybe Books a Million or a used bookstore in Powder Springs, not too far from me.
Coronation chicken is not the dish I cooked; that is more like a chicken salad than stuffed chicken breasts cooked in a sauce.
I'm beginning to doubt the memory of where I found the recipe I am seeking, but how many cookbook have recipes as complex as the one I used? I probably checked out more than one cookbook but have no memory of anything but that it was Escoffier.
Lily, I found this page on Amazon that may interest you in your search; it's the part of the Escoffier Ma Cuisine that handles about chicken.
You can "look inside" by clicking on the book. Go to the third page and you will find the whole list of chicken dishes in Ma Cuisine. Maybe that will get you on track to remember the right name? I didn't find chicken Elizabeth however.
foodgirinz and all,
Barnes and Noble did not have a single Escoffier book and neither did any other Barnes and Noble stores that were nearby, according to the store computer. I am not going to order another it just to take a look; I already have the 1941 edition that has the gray cloth cover with purplish writing. I will look at other book stores. There is, or was, a Books-a-Million about 7 miles from me. There is also a used book store in Powder Springs that I might call or visit.
I'm beginning to really doubt my memory, not of the two stocks I prepared,or the stuffed breasts that took all afternoon to make, I'm 100% sure I cooked those things; what I'm not sure of is that it was called Chicken Elizabeth, because I can't find it. The coronation Chicken Elizabeth is not even close to what I prepared. Nor am I sure that the edition of the book I borrowed from the library had the single word "ESCOFFIER" embossed on the black front cloth cover, because I can't locate one that looks like that, although I think I saw one just one time on Amazon. I absolutely hate that I clicked off of the page and lost the purchase; I would have known for sure if my memory was correct and hopefully had the recipe.
Thanks for all the links; I'm going to spend some time clicking today. I am not sure which of the links you sent was to the organization with a focus on Escoffier.
Fwiw, there is also a book called "The Epicurean" by Charles Ranhofer that sounds like the book you asked for. The copy I have is a thick one with a dark blue cover with the title embossed across the top. Ranhofer was the chef at Delmonico's in NYC back in the restaurant's heyday.
A cursory look did not find the recipe you asked about but it is a rather thick book with hundreds of recipes so I will have to do a more thorough search. If you come across a copy in your internet search you may find a photo of the cover.
Hi again Lily I think that I may have answers to your question (or maybe not)
Today (Friday here in NZ) I came across this article about a chicken dish whilst looking for Chicken Elizabeth for you. Some claim that it was Escoffier's recipe as you will read and maybe this is where the mix up maybe.. correct me if I am wrong though.
Here is the link for you
and as they do not have a recipe I found this for you also and a Wikipedia entry.
A bit of a cheats way of cooking it as you would have made the stock from scratch etc...
Will keep looking tomorrow if I am able to tomorrow for you.
Good night from here
Thanks again, but the dish was not Chicken Tetrazinni. It was far more complex than that.
I will describe what I cooked as closely as I can remember it from 40 odd years ago.
The two stocks I prepared may have been veal and chicken (although I think not chicken).
The chicken breasts may have been butterflied, then pounded flat, or simply pounded before being stuffed.
If food processors were around back then, I did not have one, so whatever was in the stuffing, I think I remember that there was some ham (not like in slices as for Chicken Cordon Blue), but very finely minced. There may have been a cheese component in with the minced meat and perhaps some finely minced vegetables (maybe onions or celery or carrots). I simply don't remember. I am almost positive that there was no bread component in the stuffing. That stuffing mixture was cooked in one of the stocks and I think it cooked for a long time.
The prepared chicken breasts were stuffed and then poached in the other stock that may have been transformed into a sauce by the time the poaching took place. I do not remember how the stuffed breasts were held together, with string or whatever.
The dish took such a long time to prepare that I never tried it again. I was too busy to spend a whole day cooking anything back then. I prepared it that one time because it was a special occasion for my husband who was a motorcycle enthusiast. He had invited the owner of a motorcycle shop and his girlfriend over for dinner. I prepared one large stuffed breast for each of the four of us, a salad, a vegetable, a starch, and dessert. The girlfriend devoured everything on her plate and asked if I had another chicken breast. Of course I did not, so she ate everything that was left of salad, etc. I later expressed to my husband that I had never met such a rude person and was surprised to find out the motorcycle shop owner had married her.
I did not copy or save the recipe. Now I have time to do it again, but would have to spread the cooking out over two days (I'm a lot slower than I used to be). If I were to serve it to company again, I would be sure to invite people with reasonable appetites. I can't imagine anyone short of an athlete in training possibly eating more than one of those chicken breasts, and I certainly could not afford to feed them. LOL
I am still so new that I do not know all of the shorthand (guessing CS is culinary student; no idea about SIL or CT www addy), but I think you are saying you may have located the book with a dark cover and the single word "ESCOFFIER" embossed across the front cover. If the book exists, then maybe the name Elizabeth is also in the name of the dish. Can't wait to here if you have solved the mystery.
lol. Thanks for the translation: slang to English. I'l learn it sooner or later.
Time is a strange thing; it can give one perspective. I never saw that couple again, only heard about the marriage. When I have thought back to that dinner party in the past, I always remembered the girlfriend as rude, but when I think about it today and remember that he married that rude girlfriend, post haste, I am now wondering if she was eating for more than one? Either way, rude is what it was.
I did not find a hardcover copy of The Epicurean, but I did locate a paperback which I ordered from Amazon. It was over $35.00, but I had a lot of rewards points and I have Prime (no shipping fee), so I bought it with some of the points. I do not think that it is the book where I found the recipe that I call Chicken Elizabeth, but it looks intriguing and I want to read it.
I have been scanning my Escoffier Cookbook this morning and am up to fish and seafood. I don't know where to start picking out something to try.
My 24 year old daughter announced her engagement after Christmas and is planning an August wedding. I'm sure you know what that means - Mama is on a mother-of-the bride diet. I may choose to try some of Escoffier's clear soups first if I never find the original recipe I was looking for. If that is found, I will definitely take time off the diet to make it. One rich dish won't hurt, and I don't have to eat all of it in one sitting now, do I?
I almost had that happen when I had my daughter. Went into labor around 3 am, showered, and was driven at break-neck speed to the hospital by my husband. I was 2 (I believe) centimeters when the night shift nurse last examined me at the end of her shift. My pain then increased dramatically and was different. She ordered an epidural or got permission to, whatever the protocol.
When the morning shift nurse came in, after I had already had the epidural, she examined me, and found that I was 8 centimeters. She looked at me wide eyed and said, "Whatever you do, don't push". She immediately called for my Doctor to come to the hospital. However, the epidural had stopped my labor and the Doctor did arrive in time to do the delivery. Otherwise it would have been the nurse.
I have a copy of " Escoffier" Ma Cuisine english translated published in 2000. I bought this new when i first attended cooking school. Looking under the section "Serie de filets ou supremes de volaille" there are about 20 recipes using the breast. Most are pan seared in butter and covered in a sauce with shaved truffle on top. The most elaborate using the breast in my copy is "Supremes de volaille Rosemonde" which is chicken breast w/ Madeira and sauce supreme. so if the recipe your wanting is Escoffier it may be in another one of his cookbooks?
I don't remember clarifying the stocks I did back for that 1970s meal I cooked. But I know what you mean. I have been reading the Escoffier Cookbook and my head is spinning. I though I might begin by cooking some soups! Who am I kidding? Escoffier was cooking countless different preparations to feed many people for money. I may have to reconsider and simply buy my stocks. The cost of three pounds of beef shanks alone to make 4 quarts of white stock would be prohibitive. Sigh.
So here`s "A guide to modern cookery" 1907 Escoffier. free to read
Thanks for that.
Good Monday morning. Wishing you all a wonderful new week.
Received both The Epicurean and Modern French Culinary Art over the week-end. Have not had a chance to read every recipe that may look promising, but on page 147 of Modern French . . . I see instruction for Rich Duxelles which may be close to the stuffing I made for the chicken breasts I call Elizabeth. I do not remember the mushrooms, but do remember that it had ham and no bread component. I have also been considering the possibility that what I made was a forcemeat, but so far have not seen one made with ham; but I have a lot more to look at.
The Epicurean is a beautiful book with many illustrations of elaborate dishes that few home cooks would attempt or could master; but they are fun to look at, and even home cooks can dream big. It is not easy reading, though, and to select a dish to try will not be easy. Like the Escoffier Cookbook, it is suited to experienced professionals, and the recipes must be pieced together from elements in various parts of the book. I love the book and consider myself blessed to have it.