583 Consommé Nantua

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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) well-flavoured Chicken Consommé.

Garnish

10 each of very fresh cockscombs and kidneys; 4 tbs green asparagus tips. Serve separately 10 small tartlet shapes made of chicken forcemeat, each garnished with 4 poached and drained crayfish tails, coated with Sauce Nantua flavoured with truffle essence, sprinkled with freshly grated cheese and gratinated at the last minute.