638 Consommé Vermandoise

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sprinkle 60 g (2 oz) seed tapioca into 3 litres ( pt or 9 U.S. cups) boiling Chicken Consommé and allow to simmer gently for 15–18 minutes.


2 tbs asparagus tips; 2 tbs green peas; 2 tbs French beans cut diamond shape; 2 tbs sorrel and lettuce leaves cut into small rounds and poached; Pluches of chervil.