538 Consommé Divette

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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 dariole mould of Royale prepared from a base of crayfish Velouté, cut into small ovals; 2 tbs small ball-shape Quenelles made from a forcemeat of smelts; 1 tbs small balls of truffle.