531 Consommé Cyrano

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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) Duck-flavoured Consommé.

Garnish

20 Quenelles made from duck forcemeat moulded with dessert spoons, placed on a buttered tray and slightly flattened. Poach them, arrange in a small earthenware dish, sprinkle with grated Parmesan and a little chicken glaze and gratinate. These Quenelles are served from the dish as an accompaniment to the Consommé.