593 Consommé Orloff

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

For 2 litres ( pt or 9 U.S. cups) of soup prepare a Petite Marmite using 1 kg ( lb) boned and stuffed oxtail; 1 small boiling fowl; 1 old pheasant; 1 knuckle of veal; the usual vegetables; a few dried flap mushrooms and 3 litres of White Bouillon. When ready, strain through a clean cloth.

Garnish

120 g (4 oz) of the cooked oxtail cut in small round pieces and the vegetables from the Marmite. Serve separately 30 small hot patties filled with a mince made from the chicken and pheasant from the Marmite.