Definition: gouffé jules

From a young age, Jules Gouffé showed an aptitude for cooking, and it was at his father's bakery on Rue Neuve-St.-Merri that he began his apprenticeship. Passing by the shop, Antonin Carême admired the tiered cakes, went inside, congratulated the baker, and offered to take his son with him to the Austrian embassy. Jules Gouffé was sixteen at the time, and Carême turned him into a model worker and a celebrity of the era. In 1840, he set up shop in the Faubourg St.-Honoré, and his establishment became one of the best in Paris. In 1855, he sold his business, but he found inactivity difficult to bear and in 1867 he allowed himself to be persuaded by Dumas père and Baron Brisse to become head chef at the Jockey Club. It was at this point that he began his "Livre de cuisine" (Cookery Book), a magnificent work that deserves its place alongside the greatest. In 1872, he published "Le livre de pâtisserie" (The Pastry Book) and "Le livre des conserves" (The Preserves Book), followed in 1875 by "Le livre des soupes et des potages" (The Soup Book). The man nicknamed "the apostle of decorative cuisine" died in Paris in 1877. His name was given to a dish of small pieces of sautéed meat, coated with a Madeira and veal stock deglazing sauce, garnished with small croustades made from duchesse potato dough, fried, hollowed out and filled with morel mushrooms in cream with buttered asparagus tips.