564 Consommé Kléber

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Preparation info

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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) Petite Marmite Bouillon to which is added a piece of brisket during its cooking.


1 tbs small balls of potato cooked in White Bouillon; 1 tbs small balls of carrots; 1 tbs small green peas; 4 tbs of the cooked brisket from the soup, cut into small cubes.