565 Consommé la Pérouse

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Pour 100 g ( oz) semolina into 2 litres ( pt or 9 U.S. cups) boiling Ordinary Consommé stirring gently until cooked.

Garnish

4 tbs green peas; 10 small poached eggs.