530 Consommé Croûte au Pot

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


2 litres ( pt or 9 U.S. cups) Petite Marmite Bouillon.


6 tbs vegetables from the Petite Marmite trimmed, cut into batons and simmered in the Bouillon which should be left slightly fatty; 20 Croûtes cut from long thin French bread, emptied, sprinkled with fat from the Marmite and dried in the oven.