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By Auguste Escoffier
2 litres (3½ pt or 9 U.S. cups) Chicken Consommé flavoured with partridge.
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.
© 1903 All rights reserved. Published by Taylor and Francis.