Culinary Explorer

A Guide to Modern Cookery

A Guide to Modern Cookery (1907), Auguste Escoffier. William Heinemann, London. Text digitized by Project Gutenberg.

The original 1907 text is in the public domain.

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Guide
Glossary
Bain-Marie

Bain-Marie

a hot-water bath in which utensils containing various culinary preparations are immersed to keep warm, or for the purpose of poaching or cooking.

Used in 82 recipes

No. 23Half Glaze
No. 30Hollandaise Sauce
No. 52Robert Sauce
No. 81Curry Sauce
No. 94Mustard Sauce
No. 111White Wine Sauce
No. 114Celery Sauce
No. 142Red Colouring Butter
No. 143Green Colouring Butter
No. 206Ordinary Royale
No. 240Cullises
No. 242The Veloutés
No. 440Eggs en Cocotte
No. 442Eggs en Cocotte with Cream
No. 449Moulded Eggs
No. 450Moulded Eggs à la Carignan
No. 451Moulded Eggs à la Duchesse
No. 452Galli-Marié, Moulded Eggs
No. 453Moulded Eggs à la Mortemart
No. 454Neapolitan Moulded Eggs
No. 455Moulded Eggs Palermitaine
No. 456Polignac Moulded Eggs
No. 457Princess Moulded Eggs
No. 458Printanier Moulded Eggs
No. 459Scrambled Eggs
No. 662Bisque d’Écrevisses
No. 733Potage Petit Duc
No. 907Turban de Filets de Soles à la Villaret
No. 911Timbale de Filets de Soles Grimaldi
No. 912Timbale de Filets de Soles Carême
No. 1061Filet de Bœuf Moderne
No. 1180Tripes à la Mode de Caen
No. 1220Chartreuse de Ris de Veau
No. 1252Pain de Foie de Veau
No. 1351Moussaka
No. 1391Boiled Salted Pork à l’Anglaise
No. 1406Boudins Blancs de Volaille
No. 1431Treatment and Accompaniment of Ham Mousse
No. 1518Poularde Soufflée
No. 1584Suprêmes de Volaille Agnès Sorel
No. 1624Turban de Filets de Poulet
No. 1731Soufflé de Foie Gras
No. 1733Timbale de Foie Gras Cambacérès
No. 1772Terrine de Caneton Rouennais à la Gelée
No. 1778Pigeonneaux en Chartreuse
No. 1872Timbale de Perdreau Diane
No. 2090Pain de Chicorée
No. 2196Moulded Pease Purée for Garnish
No. 2397Crème Anglaise
No. 2408Sabayon
No. 2439Crème à la Régence
No. 2440Crème Meringuée
No. 2441Village Custard
No. 2442Custard Pudding
No. 2480Almond Pudding
No. 2481English Almond Pudding
No. 2482Biscuit Pudding
No. 2483Cabinet Pudding
No. 2484Fruit Pudding
No. 2487American Pudding
No. 2488Marrow Pudding
No. 2490French Bread Pudding
No. 2491German Bread Pudding
No. 2493Tapioca
No. 2498English Tapioca, Sago, and Semolina Puddings, etc.
No. 2499Brazilian Pudding
No. 2504Saxon Pudding
No. 2505Almond Souffléd Pudding
No. 2506Souffléd Pudding, Denise
No. 2510Chestnut Souffléd Pudding
No. 2511Mousseline Pudding
No. 2512Souffléd Pudding à la Régence
No. 2513Souffléd Pudding à la Reine
No. 2514Souffléd Pudding à la Royale
No. 2515Souffléd Pudding Sans-Souci
No. 2516Souffléd Pudding à la Vésuvienne
No. 2609Fruit Suprême à la Gabrielle
No. 2639Crème à la Vanille, Moulée
No. 2649Flamri
No. 2659Pudding à la Bohémienne
No. 2738Mousseline of Eggs, Mimi
No. 2818Preparation for Iced Biscuits