568 Consommé Lucullus

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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) Chicken Consommé well flavoured with quail.


10 breasts from the roast quails of which the carcasses and legs have been used in the making of the Consommé; 20 chicken and cream forcemeat Quenelles, moulded with teaspoons and poached in White Bouillon; 2 tbs Julienne of truffle cooked with Champagne. Serve separately 20 small hot patties filled with foie gras purée.