520 Consommé à la Brunoise

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Quantity of vegetables for 2 litres (3½ pt or 9 U.S. cups) soup

  • 300 g (11 oz) red of carrot
  • 200 g (7 oz) turnips
  • 100 g ( oz) white of leek
  • 100 g ( oz) celery
  • 50 g (2 oz) onion


Cut the vegetables into 3 mm ( in) dice, place in a pan, season with salt, a pinch of caster sugar and stew gently with a little butter. Finish cooking with 5 dl (18 fl oz or U.S. cups) Consommé. At the moment of service add sufficient Consommé to make up the required quantity together with 1 tbs very small green peas, 1 tbs French beans cut into small squares and Pluches of chervil.

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