633 Consommé Tyrolienne

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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) Ordinary Consommé flavoured with tomato and pheasant.


4 tbs fine Julienne of breasts of roast pheasant (the legs and carcase of the pheasant should be used in the flavouring of the Consommé); 50 g (2 oz) very thin fresh noodles lightly blanched and finished cooking in the Consommé. Serve grated Parmesan separately.