588 Consommé Ninon

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Preparation info

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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) Chicken Consommé.


2 tbs each of small balls of glazed carrot and turnip; 1 tbs small balls of truffle; Pluches of chervil; 10 tartlet-shaped moulds made as follows: butter 10 very small tartlet moulds, decorate with a star-shaped slice of truffle, line with a thin layer of chicken forcemeat then fill with finely chopped cooked chicken bound with Velouté and egg yolks. Place on a tray and cook in a fairly hot oven.