Auguste Escoffier

2474 Hachis

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
In culinary terms the word Hachis should not be taken in its literal sense as denoting finely chopped meat. Rather this dish should consist of a fine Salpicon or small dice of meat prepared in accordance with the same principles as the Emincés and for the same reasons.

When roast meat is used it should not be boiled in the sauce which is usually Sauce Demi-glace. It is used to effect the binding of the Hachis in the proportions of 2½ dl (9 fl oz or 1⅛ U.S. cup) per 1 kg (2¼ lb) of the diced meat being used.