634 Consommé d’Uzès

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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) Ordinary Consommé flavoured with hare.

Garnish

30 Quenelles made from hare and cream forcemeat, moulded with teaspoons; 2 tbs pearl barley; 2 tbs very small dice of red carrot cooked in White Bouillon.