518 Consommé à la Bouchère

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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


10 very small balls of braised cabbage. Serve separately 20 slices of very fresh beef bone marrow poached in Bouillon and arranged on small rounds of toast.