616 Consommé Saint-Hubert

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


2 litres ( pt or 9 U.S. cups) Game Consommé made with hare, with the addition of 1 dl ( fl oz or ½ U.S. cup) of reduced Pouilly wine.

Garnish: 2 dariole moulds of Royale made from two-thirds purée of cooked roebuck and one-third purée of cooked lentils, cut in the shape of a cross which is symbolic of the Holy Ghost; 2 tbs short Julienne of cooked hare.