580 Consommé Murat

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


2 litres ( pt or 9 U.S. cups) Petite Marmite Bouillon. Serve separately 40 ravioli arranged in layers in a deep dish with tomato-flavoured Jus lié and grated Parmesan; cover the dish and allow to heat through for a few minutes before serving.