547 Consommé Florentine

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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) Chicken Consommé.

Garnish served separately

5 small lettuce stuffed with rice à la Florentine braised in a little White Bouillon and cut into suitable shapes; nice slices of very fresh bone marrow poached in White Bouillon.