562 Consommé Julienne

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Ingredients for the Garnish

  • 125 g ( oz) red of carrot; 125 g ( oz) turnip;
  • 50 g (2 oz) white of leek; 50 g (2 oz) white of celery;
  • 30 g (1 oz) onion; 70 g ( oz) cabbage.


Cut the carrot, turnip, leek and celery into even size Julienne and slice the onion very finely; stew all these vegetables except the cabbage with a little butter, a pinch of salt and sugar, moisten with 5 dl (18 fl oz or U.S. cups) Ordinary Consommé, then add the previously blanched Julienne of cabbage. Allow to cook gently then finish at the last moment with litres (2⅝ pt or U.S. cups) Ordinary Consommé; 1 tbs of small peas; 1 tbs Chiffonade of sorrel and lettuce, and Pluches of chervil.