596 Consommé Otero

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

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

Garnish

5 pairs of frogs legs poached in white wine, separated into two, trimmed then cut in half; 2 tbs grains of boiled rice; 2 tbs small green peas. Serve separately paprika-flavoured Paillettes prepared in the same way as cheese straws substituting paprika for the Parmesan.