606 Consommé Queue de Boeuf à la Française

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 1 kg ( lb) oxtail cut into sections in a pan with 500 g (1 lb 2 oz) knuckle of veal and 3 litres ( pt or U.S. cups) White Bouillon. Bring to the boil, skim and add 200 g (7 oz) each of carrot and turnip; 150 g (5 oz) leek; 80 g (3 oz) celery; simmer very gently for 5 hours. Clarify the resultant Bouillon in the normal manner using 400 g (15 oz) chopped lean beef and veal which has been lightly fried in a little butter and sprinkled with 20 g ( oz) arrowroot.


The sections of the cooked oxtail carefully trimmed; small trimmed carrots and turnips cooked in White Bouillon.