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Auguste Escoffier

520 Consommé à la Brunoise

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

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

  • 300 g (11 oz) red of carrot
  • 200 g

Method

Cut the vegetables into 3 mm (⅛ in) dice, place in a pan, season with salt, a pinch of caster sugar and stew

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