586 Consommé Nesselrode

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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) Game Consommé prepared with the addition of hazel hen.


2 dariole moulds of Royale prepared from two-thirds purée of chestnut and one-third game Salmis sauce, cut into large fancy round slices; 2 tbs Julienne of cooked breast of hazel hen; 2 tbs Julienne of Gribouis.