The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have established the method of French cooking as well as codified many of the standard French recipes.
The business prospered throughout the 19th and early 20th centuries so that the company were able to claim that every single Royal household in Europe owned an Esse, and included Auguste Escoffier, Mrs Beeton, Florence Nightingale and Captain Scott among their famous clients.
The dish was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano, Nellie Melba.
Steak tartare was a variation on that dish; the 1921 edition of Escoffier's Le Guide Culinaire defines it as steack à l'Americaine
Auguste Rodin | Pierre-Auguste Renoir | Jean Auguste Dominique Ingres | Auguste Renoir | Auguste and Louis Lumière | Auguste Perret | Auguste Comte | Auguste Escoffier | Frédéric Auguste Bartholdi | Auguste Molinier | Richard Auguste Morse | Jacques Auguste de Thou | Auguste-Louis Bertin d'Antilly | Auguste de Marmont | Auguste Ambroise Tardieu | Victor Scipion Charles Auguste de La Garde de Chambonas | Princess Marie-Auguste of Anhalt | Philogène Auguste Galilée Wytsman | Marcel-Auguste Dieulafoy | Marc Antoine Auguste Gaudin | Jean Auguste Margueritte | Henri Auguste Barbier | Auguste Piccard | Auguste-Nicolas Vaillant | Auguste Metz | Auguste Mariette | Auguste Laurent | Auguste Brizeux | Auguste | ''Untitled'' (1961), sculpture by Auguste Cardenas in the area above the Roman quarry in Sankt Margarethen im Burgenland |