633 Consommé Tyrolienne

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) Ordinary Consommé flavoured with tomato and pheasant.

Garnish

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.