533 Consommé Demidoff

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Preparation info

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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) Chicken Consommé.


1 tbs each of small balls of carrot and turnip, scooped out with a vegetable scoop and glazed; ½ tbs small balls of truffle; 1 tbs peas; 2 tbs small Quenelles made from chicken forcemeat with Fines Herbes; Pluches of chervil.