555 Consommé Henriette

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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) Ordinary Consommé flavoured with curry.

Garnish

2 dariole moulds of Ordinary Royale preserve separately 1 egg poached in salted water (no vinegar) per person, and freshly grated Parmesan.