530 Consommé Croûte au Pot

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

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

Garnish

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.