605 Consommé aux Quenelles à la Moelle

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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) Ordinary Consommé lightly thickened with tapioca.

Garnish

30 bone marrow Quenelles moulded with teaspoons and poached in White Bouillon; 3 tbs diced fresh bone marrow poached in White Bouillon.

Bone marrow Quenelles: 90 g (3 oz) very fresh beef bone marrow passed through a very fine sieve, placed in a basin, and allowed to soften in a warm place. Mix well with a wooden spoon until smooth and add 3 egg yolks one at a time. Finish by mixing in 50 g (2 oz) very fine fresh white breadcrumbs, 1 tsp flour, 1 tbs finely chopped parsley, a pinch of salt and pepper and a suspicion of nutmeg.