521 Consommé Carmen

Rate this recipe

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.

Garnish

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.