644 Consommé Yvetot

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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

Pascalines prepared as follows. Place 3 Gervais cream cheeses in a basin, mix well with a wooden spatula and add 6 fresh egg yolks and a pinch of salt. Mould and poach in the usual way for Quenelles. Serve separately slices of poached bone marrow and small slices of very hot toast.