637 Consommé Verdi

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Preparation info

    • Difficulty

      Easy

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.

Serve separately 30 Quenelles made from chicken and cream forcemeat containing one-fifth its amount of buttered spinach purée and moulded with dessert spoons. Cook the Quenelles, drain and arrange them neatly in a deep dish, sprinkle with Parmesan, melted butter and a little well reduced veal gravy.