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I have rated this as a top importance start article. As one of the mother sauces in French cooking, it has significant cultural impact and is an important aspect of French cuisine. -- Jeremy ( Blah blah...) 02:47, 23 June 2008 (UTC)
I removed the capitalization (i.e. "Espagnole" to "espagnole") because that's the way LaRousse Gastronomique has it. I also tried to alway call it "expagnole sauce" for the same reason.
Thoughts?
DanielVonEhren 05:51, 4 Jan 2005 (UTC)
I added Escoffier's recipe (to Wikibooks) but simplified it slightly because it is unecessarily complicated when it comes to skimming and simmering. Mike Hayes ( talk) 06:59, 13 August 2008 (UTC)
I don't know if I'm missing something here.... It's one of those times where I find it hard not to be very sarcastic. :-)
The page has a recipe which it says "bears no relation whatsoever to the classic Espagnole" and advises us "should only be regarded as a curiosity."
I'm trying to figure out why there would be an apparently wrong recipe written into entry. I haven't deleted it just yet, but I'm thinking to move it over to the Wiki Cookbook (it's probably quite tasty, so why kill it?), and replace it with Carême's recipe, or Escoffier's--just as soon as I get my hands on them. Perhaps somebody has them readily available?
Sounds like we're thinking along the same lines.
As to your recipe for tartiflette. I've been thinking about this recently (not tartiflette, but recipes in the Encyclopedia versus in the Cookbook). In general, I'm thinking that recipes belong in the Cookbook, with the Encyclopedia perhaps having a direct pointer. But also I'm thinking that some things are fundamental enough that they belong here (and probably there, too).
The basic espagnole sauce is an example of a "belongs here". The history of French cooking is clearly a good subject only for the Encyclopedia; the mother sauces, as defined by Carême and Escoffier, are central parts of that history; the definition of each of the four to seven mother sauces is their recipe. So I'm inclined to put recipes for the basic sauces here (particularily the traditional recipes), but put recipes for pretty much all the derivative sauces over in the cookbook.
And as for your tartiflette recipe: This is the Wikipedia: Be bold! Revert! :-)
DanielVonEhren 07:05, 4 Jan 2005 (UTC)
Man! I put a comment here yesterday, and it's gone. There were reports that the Wiki was loosing things yesterday (or maybe I just forgot to press the 'save' button). Anyway, I'll try again.
I changed the wording about how long it takes to make the sauce from 'days' to 'hours' because of what I was reading in the 1988 (English) Larousse Gastronomique (p. 423). I've never tried to make espagnole sauce myself, so I may have to defer to your experience.
I was hoping to find the original recipes from Carême or Escoffier (or maybe both) to include here; those seem appropriate for an Encyclopedia. Coutine has two recipes in his Larousse entry, one "from Carême's recipe" and a short, modern one. As far as I can tell, Carême's stuff is no longer available (it's even listed as 'missing' in the Library of Congress catalog). I've looked at The Saucier's Apprentice, or there's that new biography of him that I haven't gotten my hands on just yet.
DanielVonEhren 16:23, 5 Jan 2005 (UTC)
Could people please use metric when they write in Wikipedia? I know that certain nations (I name no names) adhere to their funny little measuring systems, but in an international project like Wikipedia, it behoves us to use grown-up measurements. One may as well use ells or cubits or fathoms in Wikipedia articles. Metric is the only internationally recognised system of measurement. Please use it. 220.233.178.130 ( talk) 04:17, 5 January 2009 (UTC)
![]() | This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||
|
I have rated this as a top importance start article. As one of the mother sauces in French cooking, it has significant cultural impact and is an important aspect of French cuisine. -- Jeremy ( Blah blah...) 02:47, 23 June 2008 (UTC)
I removed the capitalization (i.e. "Espagnole" to "espagnole") because that's the way LaRousse Gastronomique has it. I also tried to alway call it "expagnole sauce" for the same reason.
Thoughts?
DanielVonEhren 05:51, 4 Jan 2005 (UTC)
I added Escoffier's recipe (to Wikibooks) but simplified it slightly because it is unecessarily complicated when it comes to skimming and simmering. Mike Hayes ( talk) 06:59, 13 August 2008 (UTC)
I don't know if I'm missing something here.... It's one of those times where I find it hard not to be very sarcastic. :-)
The page has a recipe which it says "bears no relation whatsoever to the classic Espagnole" and advises us "should only be regarded as a curiosity."
I'm trying to figure out why there would be an apparently wrong recipe written into entry. I haven't deleted it just yet, but I'm thinking to move it over to the Wiki Cookbook (it's probably quite tasty, so why kill it?), and replace it with Carême's recipe, or Escoffier's--just as soon as I get my hands on them. Perhaps somebody has them readily available?
Sounds like we're thinking along the same lines.
As to your recipe for tartiflette. I've been thinking about this recently (not tartiflette, but recipes in the Encyclopedia versus in the Cookbook). In general, I'm thinking that recipes belong in the Cookbook, with the Encyclopedia perhaps having a direct pointer. But also I'm thinking that some things are fundamental enough that they belong here (and probably there, too).
The basic espagnole sauce is an example of a "belongs here". The history of French cooking is clearly a good subject only for the Encyclopedia; the mother sauces, as defined by Carême and Escoffier, are central parts of that history; the definition of each of the four to seven mother sauces is their recipe. So I'm inclined to put recipes for the basic sauces here (particularily the traditional recipes), but put recipes for pretty much all the derivative sauces over in the cookbook.
And as for your tartiflette recipe: This is the Wikipedia: Be bold! Revert! :-)
DanielVonEhren 07:05, 4 Jan 2005 (UTC)
Man! I put a comment here yesterday, and it's gone. There were reports that the Wiki was loosing things yesterday (or maybe I just forgot to press the 'save' button). Anyway, I'll try again.
I changed the wording about how long it takes to make the sauce from 'days' to 'hours' because of what I was reading in the 1988 (English) Larousse Gastronomique (p. 423). I've never tried to make espagnole sauce myself, so I may have to defer to your experience.
I was hoping to find the original recipes from Carême or Escoffier (or maybe both) to include here; those seem appropriate for an Encyclopedia. Coutine has two recipes in his Larousse entry, one "from Carême's recipe" and a short, modern one. As far as I can tell, Carême's stuff is no longer available (it's even listed as 'missing' in the Library of Congress catalog). I've looked at The Saucier's Apprentice, or there's that new biography of him that I haven't gotten my hands on just yet.
DanielVonEhren 16:23, 5 Jan 2005 (UTC)
Could people please use metric when they write in Wikipedia? I know that certain nations (I name no names) adhere to their funny little measuring systems, but in an international project like Wikipedia, it behoves us to use grown-up measurements. One may as well use ells or cubits or fathoms in Wikipedia articles. Metric is the only internationally recognised system of measurement. Please use it. 220.233.178.130 ( talk) 04:17, 5 January 2009 (UTC)