541 Consommé Douglas

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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) well flavoured Ordinary Consommé.

Garnish

100 g ( oz) braised calf’s sweetbreads cooled under pressure, cut into 1 cm (⅖ in) thicknesses and then into 2 cm (⅘ in) round pieces; 1 tbs small round artichoke bottoms cut into round pieces of the same size; 1 tbs asparagus tips.