569 Consommé à la Madrilène

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

2 litres ( pt or 9 U.S. cups) Chicken Consommé well flavoured with tomato, celery and a little red pimento, all added with the clarification. This soup can be served hot or cold; if hot it should be garnished with 3 tbs small dice of tomato flesh and 2 tbs small dice of pimento. If served cold no garnish should be added.