552 Consommé Gladiateur

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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) of specially prepared Bouillon made from very fresh oxtail and chicken and flavoured with celery and basil. The meats should be covered with ordinary White Bouillon and the cooking should take place very very slowly for 5–6 hours so as to obtain a very clear Bouillon which does not require further clarification. Finish with ½ dl (2 fl oz or ¼ U.S. cup) Madeira.

Garnish

2 tbs pearl barley and 1 poached egg per person. The eggs should be served separately.

This recipe originated in the Restaurant du Petit-Moulin Rouge in the summer of 1865.