553 Consommé Grimaldi

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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) Ordinary Consommé prepared with the addition of 6 tbs tomato purée in the clarification.


2 dariole moulds of Ordinary Royale cut into any suitable shape; 2 tbs Julienne of celery stewed in butter and a little White Bouillon.