513 Consommé à l’Ancienne

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

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

Garnish

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.