543 Consommé à l’Ecossaise

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

2 litres ( pt or 9 U.S. cups) specially prepared mutton Bouillon kept very clear and skimmed of all fat.

Garnish

4 tbs large dice of flesh of the breast of mutton used to make the Bouillon; 2 tbs well-cooked pearl barley; 2 tbs large Brunoise of vegetables.