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Details
ESCOFFIER, Auguste (1846-1935). A collection of recipes and menus, c.1903-1933.
Comprising: autograph manuscript recipe, ‘Boeuf en Miroton’, [c.1903], 18 lines outlining the recipe with a comment beneath (‘J’avais oublié ce bon Miroton’), annotations in pencil, black ink, and blue crayon in another hand, one page, apparently extracted from a notebook, 222 x 153mm; typed menu signed (‘A. Escoffier’) and initialled, ‘Homage à BRILLAT SAVARIN; En souvenir des Diners de la Gentilhommière de Vieu’, n.d., the first page explaining the inspiration behind the menu – [Jean Anthelme] Brillat-Savarin and [his cousin, Juliette] Récamier – and the second giving the extravagant menu, opening with hors d’oeuvre, caviar and huîtres crûes en gelée de champagne, with three annotations by Escoffier, 2 pages, 265 x 207mm, stapled, (small tear to top left corner of second page); typed menu with recipes signed (‘A. Escoffier’), ‘LA PROVENCE; LES DELICES DE LA COTE D’AZUR; Pays des Rêyes dorés’, n.d., given for ‘un personnage de nationalité anglaise’, the dishes including melon de Cavaillon au Frontignan, mignonettes d'agneau de lait Mireille, and la mousse abricot de rose de Monteux, with an autograph annotated note on the mousse, counter-signed by another hand, 5 pages, 268 x 209mm. [With:] a stock note signed twice, [Stockholm], 9 January 1933, one page, 190x 125mm.
A delightful collection of Auguste Escoffier’s recipes, illustrating the style and breadth of his work. The recipe for Boeuf en miroton appeared in Escoffier’s 1903 volume Le Guide culinaire, his attempt to codify French restaurant cooking, while the two menus were created for private events with characteristically whimsical themes.
Comprising: autograph manuscript recipe, ‘Boeuf en Miroton’, [c.1903], 18 lines outlining the recipe with a comment beneath (‘J’avais oublié ce bon Miroton’), annotations in pencil, black ink, and blue crayon in another hand, one page, apparently extracted from a notebook, 222 x 153mm; typed menu signed (‘A. Escoffier’) and initialled, ‘Homage à BRILLAT SAVARIN; En souvenir des Diners de la Gentilhommière de Vieu’, n.d., the first page explaining the inspiration behind the menu – [Jean Anthelme] Brillat-Savarin and [his cousin, Juliette] Récamier – and the second giving the extravagant menu, opening with hors d’oeuvre, caviar and huîtres crûes en gelée de champagne, with three annotations by Escoffier, 2 pages, 265 x 207mm, stapled, (small tear to top left corner of second page); typed menu with recipes signed (‘A. Escoffier’), ‘LA PROVENCE; LES DELICES DE LA COTE D’AZUR; Pays des Rêyes dorés’, n.d., given for ‘un personnage de nationalité anglaise’, the dishes including melon de Cavaillon au Frontignan, mignonettes d'agneau de lait Mireille, and la mousse abricot de rose de Monteux, with an autograph annotated note on the mousse, counter-signed by another hand, 5 pages, 268 x 209mm. [With:] a stock note signed twice, [Stockholm], 9 January 1933, one page, 190x 125mm.
A delightful collection of Auguste Escoffier’s recipes, illustrating the style and breadth of his work. The recipe for Boeuf en miroton appeared in Escoffier’s 1903 volume Le Guide culinaire, his attempt to codify French restaurant cooking, while the two menus were created for private events with characteristically whimsical themes.
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