630 Consommé Tosca

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

2 litres ( pt or 9 U.S. cups) Chicken Consommé lightly thickened with tapioca.

Garnish

30 small Quenelles made from chicken forcemeat with the addition of finely chopped truffle and one-third its quantity of foie gras purée; 3 tbs fine short Julienne of red of carrot cooked in a little White Bouillon. Serve separately 40 small Profiteroles stuffed with a purée of chicken.