618 Consommé Sapho

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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


20 Quenelles made from partridge and cream forcemeat; 2 tbs Julienne of truffle cooked with Marsala; 2 tbs small batons of cucumber blanched then cooked in a little White Bouillon.