626 Consommé Talleyrand

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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 Quenelles made from partridge and cream forcemeat, moulded with teaspoons; 2 tbs Julienne of truffle cooked with Frontignan wine; 20 small cockscombs cooked in White Bouillon and skinned.