521 Consommé Carmen

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The special flavouring of this Consommé requires the addition of half of a pimento and 8 tbs of tomato essence or well reduced tomato purée per 1 litre ( pt or U.S. cups) Consommé, added during its clarification.


1 tbs diced flesh only of tomato poached in White Bouillon; 1 tbs cooked fine Julienne of sweet pimento; 1 tbs grains of boiled rice; Pluches of chervil.