570 Consommé Maintenon

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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) excellent Veal Bouillon flavoured with partridge and fresh or dried morels.


10 small cockscombs braised in veal stock; 20 Quenelles made from partridge and cream forcemeat containing chopped truffle and moulded with teaspoons; 10 tbs rice cooked in White Bouillon.