576 Consommé Mistral

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

2 litres ( pt or 9 U.S. cups) Petite Marmite Bouillon.

Garnish

2 tbs very fine vermicelli cooked in White Bouillon; 4 tbs diced tomato flesh cooked in olive oil, seasoned and flavoured with Provence herbs; 2 tbs small green peas. Serve grated cheese separately.