642 Consommé Washington

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


2 litres ( pt or 9 U.S. cups) Petite Marmite Bouillon.


100 g ( oz) cooked calf’s cheek cut into 2–3 cm (1 in) squares, placed in a pan with a little Madeira and veal gravy and simmered gently for 15 minutes; 2 tbs Julienne of white of celery cooked in White Bouillon; 2 tbs Julienne of truffle cooked with Madeira.