678 Purée Conti à la Brunoise

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Take litres (2⅝ pt or U.S. cups) Purée Conti prepared as in the preceding recipe and add at the last moment 5 dl (18 fl oz or U.S. cups) thick Consommé à la Brunoise and Pluches of chervil.