526 Consommé Chatelaine

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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) Consommé lightly thickened with tapioca.


1 dariole mould of Royale prepared from two-thirds Soubise purée, and one-third purée of artichoke bottoms and Velouté, cut into small cubes; 2 tbs of very small Quenelles prepared from chicken forcemeat moulded with spoons and stuffed with a creamed purée of chestnuts.