612 Consommé Renaissance

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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.

Garnish

30 g (1 oz) each of carrot and turnip cut with a grooved vegetable scoop and cooked in a little White Bouillon; 30 g (1 oz) each of peas and French beans cut diamond shape; 2 dariole moulds of Royale made with a purée of early season herbs bound with a little Velouté and whole eggs cooked, then cut into the shape of small leaves when cold, using fancy cutters of different shapes and sizes; Pluches of chervil.