625 Consommé Suzette

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

2 litres ( pt or 9 U.S. cups) Petite Marmite Bouillon.

Garnish

2 tbs Julienne of celery cooked in White Bouillon; 2 tbs Julienne of truffle cooked with Madeira; 2 dariole moulds of Cream Royale cut in small squares. Serve separately Parmesan cheese straws.