On February 12, 1935 Auguste Escoffier died. Auguste Escoffier was a celebrated French chef during his time and helped to modernize traditional French cooking techniques. He adapted and simplified haute cuisine, recorded and invented hundreds of recipes, and organized the way a kitchen is run. Before Escoffier, chefs were known for brutal drunken rudeness, but he single handedly elevated the profession of chef to that of a respected position. Escoffier helped open the famed Hotel Ritz in Paris where he introduced the a la carte menu. and was consider the "Emperor of Chefs." In homage to Escoffier and his great presence in the culinary world, I have found a recipe for one of his creations: peach melba, so read more
From Auguste Escoffier
2/3 cup sugar
2 cups water
1 cinnamon stick
4 fresh ripe peaches*
2 cups fresh raspberry puree*
4 scoops vanilla ice cream
- Place sugar, water, cinnamon sticks and cloves in a large saucepan and bring to the boil.
- Immerse peaches in boiling liquid, turn down the heat and simmer for 10 minutes. Then carefully remove peaches.
- Cool for several minutes before peeling the peach skin from the flesh with a small sharp knife.
- Place one scoop of vanilla ice cream into the center of a chilled plate. With the back of the ice cream scoop, press into center of the ball of ice cream to make a hollow in which to set the peach.
- Pour a small amount of raspberry puree over the peach and serve immediately.