514 Consommé d’Aremburg

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

2 litres ( pt or 9 U.S. cups) Chicken Consommé.

Garnish

½ tbs each very small balls of carrots cut with a small vegetable scoop and glazed; small balls of turnips cooked in Bouillon; small balls of very black truffle; very small peas and slightly larger balls moulded from chicken forcemeat poached at the last moment; 1 dariole mould of asparagus Royale cut into small rounds.