636 Consommé Vendôme

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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) Petite Marmite Bouillon.

Garnish

4 tbs fresh beef bone marrow cut in dice and poached in the Consommé just before serving. Serve separately round slices of thin French bread dried in the oven then sprinkled with grated cheese and gratinated at the last moment.