629 Consommé Toréador

Rate this recipe

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

2 tbs tomato flesh cut in dice and poached in White Bouillon; 2 tbs grains of boiled rice; 20 small chipolatas poached in Bouillon and skinned; 2 tbs green peas.