631 Consommé Toulousaine

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.


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.