594 Consommé d’Orsay

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

2 litres ( pt or 9 U.S. cups) Chicken Consommé.

Garnish

10 poached egg yolks; 20 small Quenelles prepared from pigeon forcemeat moulded with teaspoons; 2 tbs fine Julienne of pigeon breasts; 2 tbs very green asparagus tips.