Game Consomme Recipe

Escoffier recipe 6 GAME CONSOMMe RECIPE The necks, breasts, and shoulders of venison and of hare, old wild rabbits, old pheasants, and old partridges may be used in the production of game consommes. An ordinary consomme may likewise be made, in which... 

Special Consomme Recipe

Escoffier recipe 6 SPECIAL CONSOMME RECIPE The consommes whose formulae I have just given are intended more particularly for dinners. They are always finished off by some kind of garnish, which, besides lending them an additional touch of flavour, gives... 

Chicken Consomme Recipe

CHICKEN CONSOMME RECIPE White chicken consomme is prepared in exactly the same way as ordinary white consomme. There need only be added to the meat, the quantity of which may be lessened, an old hen or a cock, slightly coloured on the spit or in the oven. For... 

Ordinary or White Consomme

CONSOMME RECIPES Ordinary or White Consomme Recipe Quantities for making, Four Quarts. 3 Ibs. of shin of beef. 3/4 lb. of leeks and i stick of celery. 3 Ibs. of lean beef. 1/4 lb. of parsnips. 1 1/2 Ibs. of fowls carcases. 1 medium-sized onion with a 1... 

Fish Consomme Recipe

ESCOFFIER – FISH CONSOMME These consommes are rarely used, for Lenten soups with a fish basis are generally thick soups, for the preparation of which the fish fumet whereof I shall give the formula later. (Formula No. 11) should avail. Whenever...