513 Consommé à l’Ancienne

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


2 litres ( pt or 9 U.S. cups) Bouillon from the Petite Marmite


10 emptied Croûtes cut from a large French loaf and filled with the vegetables from the Petite Marmite cut into large dice. After filling, place the Croûtes in a fairly deep earthenware dish, add a little fatty Petite Marmite Bouillon and allow to simmer very gently for 30 minutes. Lightly gratinate just before serving.