631 Consommé Toulousaine

Rate this recipe

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

2 litres ( pt or 9 U.S. cups) Petite Marmite Bouillon prepared in the usual manner but with the addition of some legs of geese and dried mushrooms.

Garnish

40 small Quenelles made from goose and cream forcemeat with the addition of chopped truffle. Serve separately 30 very small puff pastry Bouchées filled with a purée of foie gras.