591 Consommé Olga

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

2 litres ( pt or 9 U.S. cups) Ordinary Consommé with the addition of 1 dl ( fl oz or ½ U.S. cup) Port wine added at the last minute.

Garnish

2 tbs Julienne of celeriac; 2 tbs Julienne of pickled cucumbers; 2 tbs Vesiga cooked in White Bouillon, drained and cut in dice.