607 Consommé Rabelais

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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

Garnish

30 Quenelles prepared from partridge and cream forcemeat, moulded with teaspoons and cooked at the last minute; 2 tbs fine Julienne of truffles cooked with Madeira. Serve separately, small Parmesan-flavoured Profiteroles.