Escoffier Consomme

Chicken consomme garnished with boned chicken winglets, stuffed with forcemeat and braised, and rice.

Chicken consomme lightly thickened with tapioca garnished with a julienne of cooked white chicken, grooved quenelles of chicken forcemeat, and chiffonade of lettuce.

Bouillon from a Petite Marmite garnished with croutes filled with vegetables from the petite marmite, the croutes are then simmered, and lightly gratinated before serving.

Chicken Consomme with small balls of glazed carrot, balls of turnip cooked in bouillon, small balls of black truffle, peas, balls of chicken forcemeat, and asparagus royale cut into rounds.

Chicken consomme lightly thickened with tapioca, with tomato puree, and garnished with a fine julienne of cooked white chicken.

Beef consomme garnished with fine julienne of cabbage, diamonds of small french beans, and pates d'Italie

Chicken consomme garnished with small lightly gratinated semolina gnocchi

Bouillon from a Petite Marmite garnished with small balls of braised cabbage, slices of beef bone marrow poached in bouillon and arranged on small rounds of toast.

Chicken consomme lightly thickened with tapioca, garnished with a varied selection of early spring vegetables cut into various shapes and cooked in boiling salted water.

Carrots, Turnips leek, celery and onion cut into 3mm (1/8") dice and stewed in butter. Add consomme and finish cooking and then add small green peas, french beans, and pluches of chervil.

This Consomme requires half of a pimento and tomato essence or reduced tomato puree added during the clarification and is garnished with diced tomato, julienne sweet pimento, boiled rice, and pluches of chervil.

Chicken consomme lightly thickened with tapioca garnished with small pancakes spread with a thin layer of chicken and cream forcemeat, topped with finely chopped truffle.

Chicken Consomme garnished with truffle cooked in Marsala, and rice cooked in bouillon

Chicken Consomme garnished with green pea royale, julienne of white chicken and truffle

Game Bird Consomme finished with port wine and garnished with julienned mushrooms, pluches of chervil, and small stuffed profiteroles served separately

Consomme lightly thickened with tapioca, garnished with royale prapared from 2/3 soubise puree and 1/3 puree of artichoke bottoms and veloute cut into cubes, small quenelles of chicken forcemeat stuffed with a creamed puree of chestnuts.

Very fine vermicelli placed into boiling consomme just before service

Chicken consomme garnished with very small poached eggs, small printanier of vegetables

Chicken consomme garnished with vegetables from the white bouillon trimmed to batons, small green peas, poached pigeon eggs, julienne breast of pigeon

Petite Marmite Bouillon garnished with vegetables from the marmite trimmed to batons, and croutes sprinkled with fat from the marmite and dried in the oven.

Duck flavored consomme garnished with quenelles of duck forcemeat, sprinkled with Parmesan, chicken glaze and gratinated.

Chicken Consomme lightly thickened with tapioca, and garnished with a dariole mold of almond milk royale cut into cubes, and star shaped pieces cut from thin slices of chicken breast.

Chicken consomme garnished with small balls of carrots, truffle, peas, quenelles of chicken forcemeat with fines herbs, and pluches of chervil

Chicken consomme garnished with cream royale, a layer of chicken forcemeat sandwiched between two blanched lettuce leaves and cut into rounds, pluches of chervil.

Chicken consomme lightly thickened with tapioca, garnish served separately, thick slices of long thin french bread covered dome shaped with reduced sauce bechamel, grated cheese seasoned with cayenne and gratinated

Pheasant flavored consomme garnished with quennels of pheasant forcemeat, bruniose of celery, and pearl barley.

Chicken consomme lightly thickened with tapioca garnsihed with chcien forcemeatwith the addition of crayfish butter that is moulded into the shape of thin sausages, poached and then cut into thin slices, and a julienne of black truffle.

Chicken consomme garnished with a dariole mold of royale made from crayfish veloute that is cut into small ovals, small ball shaped quenelles made from forcemeat of smelts, and small balls of black truffle.

Chicken consomme garnished with julienne breast of chicken, small Pates d'Italie, and grated cheese served separately.

Chicken consomme with small chicken quenelles, balls of glazed cucumber, pluches of chervil, and small balls of cheese flavored choux paste deep fried and served separately.

Ordinary consomme garnished with braised calf sweetbreads, artichoke bottoms, and asparagus tips.

Ordinary consomme lightly thickened with tapioca garnished with dariole molds of cauliflower royale, florets of cooked cauliflower, and pluches of chervil

Mutton bouillon specially prepared and skimmed of all fat garnished with diced breast of mutton that was used in the bouillon, pearl barley, and large bruonise of vegetables.

Chicken consomme flavored with curry garnished with ?

Chicken Consomme garnished with fresh morels stewed in butter, rice cooked in white bouillon, julienne of white chicken

Chicken consomme garnished with carrot and turnip cut in daisy shape, asparagus tips, peas, quenelles of fine chicken forcemeat containing a puree of pistachios piped into the shape of small long leaves, and pluches of chervil.

Chicken consomme garnished with small lettuce stuffed with rice Florentine, and slices of bone marrow poached in white bouillon

Chicken consomme garnished with small printanier of vegetables and poached plovers' eggs

Chicken consomme lightly flavored with tomato garnished with cocks combs and kidneys, and ham royale

Chicken consomme flavored with pheasant, garnished with quenelles of pheasant and cream with truffles, pearl barley and julienne of celery.

Ordinary consomme with an infusion of tarragon, garnished with quenelles of chicken forcemeat with chervil and tarragon, green peas, french beans, and asparagus tips.

Specially prepared bouillon of oxtail and chicken flavored with celery and basil made from a clear white bouillon, finish with Madeira and garnish with pearl barley and a poached egg

Ordinary consomme with the addition of tomato puree in the clarification, garnished with ordinary royale, julienne of stewed celery

Chicken consomme garnished with ordinary royale and profiteroles flavored with Parmesan

Ordinary consomme flavored with curry, garnished with ordinary royale, a poached egg, and grated Parmesan

Ordinary consomme flavored with curry, garnished with ordinary royale prepared with coconut milk, and plain boiled rice served separately

Chicken consomme thickened with tapioca, garnished with sweet pimento, boiled rice and pluches of chervil

Chicken Consomme garnished with peas, quenelles of chicken and cream forcemeat, truffles cooked in Frontignan wine and cut in fine julienne.

Chicken consomme with beet juice, garnished with boiled rice and small hot patties.

Chicken and Pigeon consomme garnished with crayfish tails cooked in champagne and cooked rice.

Chicken consomme garnished with small whole or halves of braised lettuce, quenelles of chicken and cream forcemeat piped as rosettes, and truffle cut in rounds or julienne.

Ordinary Consomme garnished with julienne of carrot, turnip, white leek, celery, onion and cabbage that have been cooked in the consomme, and peas, chiffonade of sorrel and lettuce and pluches of chervil.

Chicken consomme flavored with tarragon garnished with small poached eggs, peas and pate d'Italie

Petite marmite bouillon to which a brisket is added during cooking, garnished with balls of potato cooked in bouillon, small balls of carrots, green peas, and the cubed brisket.

Ordinary consomme with semolina garnished with green peas, and poached eggs.

Chicken consomme flavored with pimento, garnished with julienne of truffle, asparagus tips, and pluches of chervil.

Ordinary consomme containing pate d'italia, garnished with tomato fondue, and a poached egg.

Chicken consomme flavored with quail, garnished with breasts from the roast quails, quenelles of chicken and cream forcemeat, julienne of truffle cooked with champagne, and small hot patties filled with foie gras puree.

Chicken Consomme flavored with tomato, celery, and red pimento added during the clarification, if served hot garnished with diced tomato and pimento.

Veal Bouillon flavored with partridge and morels, garnished with cockscombs, partridge and cream forcemeat quenelles containing chopped truffle, and cooked rice.

Strongly tomato flavored chicken consomme, garnished with cocks kidneys, julienne of pimento, and boiled rice.

Chicken consomme thickened with tapioca garnished with a poached egg.

Chicken consomme clarified with the addition of tomato puree previously dried in the oven, garnished with diced white chicken and chopped tomato.

Chicken consomme garnished with tomato flavored chicken forcemeaet quenelles and saffron pilaw rice.

Petite marmite bouillon garnished with chicken quenelles shaped in balls, chiffonade of lettuce, pluches of chervil and cheese straws served separately

Petite marmite bouillon garnished with vermicelli, diced tomato cooked in olive oil and flavored with Provence herbs, small green peas, and grated cheese.

Chicken consomme garnished with cockscombs, braised lettuce, and cooked rice.

Chicken and Pigeon consomme garnished with crayfish forcemeat, julienne of black truffle cooked in Frontignan wine, Puff pastry patties each enclosing a boned orletan stuffed with parfait of foie gras.

chciken consomme thickened tapioca garnished with asparagus tips, chicken quenelles, boiled rice and pluches of chervil.

Petite marmite bouillon, with ravioli arranged in layers covered with tomato flavored jus lie and grated Parmesan

Chicken consomme garnished with pumpkin royale, green peas, and rice.

Chicken consomme garnished with alternating thin slices of french baguette and grated Gruyere and Parmesan, and a poached egg.

Chicken consomme garnished with cockscombs and kidneys, asparagus tips. Tartlet shaped chicken forcemeat poached crayfish tails coated with sauce nantua, sprinkled with cheese and gratinated.

Ordinary or Chicken consomme served with neige de Florence for the customer to add to their soup.

Fish consomme thickened with arrowroot garnished with boiled rice. Profiteroles stuffed with finely chopped lobster americane,

Game consomme with hazel hen garnished with chestnut and salmis sauce for game royale, julienne breast of hazel hen, and julienne of grobouis

Chicken consomme prepared with 3x the normal amount of meat garnished with nests of a species of swallow that have been cooked in the soup.

Chicken consomme garnished with balls of carrot, turnip and truffle, pluches of chervil. Tartlet molds of chicken forcemeat, a star shaped slice of truffle, and finely chopped chicken bound with veloute and egg yolk.

Ordinary Consomme garnished with pearl barley that has been washed, blanched, and then cooked slowly in bouillon with a piece of celery.

Mutton consomme flavored with tomato and saffron garnished with hard cooked egg yolks, ordinary royale prepared with mutton brains, and boiled rice

Ordinary consomme with the addition of port wine garnished with julienne of celeriac and pickled cucumber, and vesiga cooked and diced.

Chciekn consomme thickenend with tapioca, garnished with white(chicken nad cream), red (tomato), and green (pistichio or spinach) chicken quenelles and pluches of chervil.

A petite marmite using boned and stuffed oxtail, boiling fowl, pheasant, veal, dried flap mushrooms and the usual vegetables, garnished with the cooked oxtail, and vegetables from the marmite and small hot patties filled with a mince of the chicken and pheasant.

Chicken consomme garnished with poached egg yolks, quenelles of pigeon forcemeat, julienne of pigeon breast, and asparagus tips.

Chicken consomme flavored with tomato, and served separately, a dish of risotto piemontaise containing white truffle.

Consomme Madrilene garnished with frogs legs poached in white wine, boiled rice, green peas. With paprika flavored paillettes.

Chicken consomme garnished with tomato fondue, poached eggs. Along with slices of dry french bread sprinkled with some consomme and grated cheese and warmed.

Ordinary or Chicken consomme served with Italian pastas or cereals with the name used in the title (e.g. Consomme au Vermicelli)

Chicken consomme garnished with chicken and almond milk royale, and pluches of chervil.

Consomme Petite Marmite

Chicken consomme thickened with tapioca served in cups with a raw egg yolk.

Chicken consomme garnished with chicken quenelles, crayfish tails cooked in champagne, julienne of truffle and heart of celery.

Ordinary consomme flavored with tomato and saffron garnished with vermicelli.

Chicken consomme garnished with carrot and turnip batons, green peas, french beans, rounds of sorrel and lettuce and pluches of chervil.

ordinary consomme thickened with tapioca, garnished with bone marrow quenelles, and diced poached bone marrow.

Oxtail, veal knuckle, white bouillon, carrot turnip and leak, simmer for 5 hours, and clarify using beef and veal that have been lightly fried in butter and sprinkled with arrrowroot. Garnish with the cooked oxtail and trimmed carrots and turnips. (also known ans Le Grande Hochepot or Potage aux Queues de Boeuf and was used for potting meat)

Chicken consomme flavored with partridge, garnished with partridge and cream forcemeat, julienne of truffle and Parmesan flavored profiteroles.

Chicken consomme garnished withasparagus royale, chicken royale and Parmesan flavored profiteroles

Ordinary consomme garnished with ravioli

Chicken consomme garnished with birds nests cooked in the consomme, asparagus tips, julienne of truffle, small puff pastry patties filled with creamed crayfish tails.

Chicken consomme thickened with tapioca garnished with chicken royale and julienne of white chicken.

Chicken Consomme garnished with carrot and turnip cut with a grooved vegetable scoop, peas and french beans, royale of early season herbs cut into the shapes of leaves, and pluches of chervil.

Chicken consomme thickened with tapioca, served with profiteroles filled with foie gras puree and truffle puree.

Chicken consomme thickened with tapioca garnished with ordinary royale

Ordinary or chicken consomme garnished with sago.

Game consomme made with hare, with the addition of Pouilly wine garnished with roebuck and lentil royale cut in the shape of a cross, and julienne of cooked hare.

Ordinary or chicken consomme garnished with salep cooked with the consomme.

Chicken consomme flavored with partridge, garnished with cartridge and cream forcemeat quenelles, julienne of truffle cooked in Marsala, and batons of cucumber.

Chicken consomme with seed tapioca cooked for 15-18 minutes, garnished with quenelles of chicken and crayfish butter, slices of poached beef bone marrow, julienne of truffle and asparagus tips.

Chicken consomme garnished with small balls of potato and cucumber, peas, and rice.

Chicken consomme garnished with chicken quenelles, braised lettuce, green peas, and pluches of chervil.

Ordinary consomme garnished with pearl barley, lettuces cooked in bouillon, julienne of white chicken.

Chicken consomme garnished with poached pigeon eggs, and peas, served with Parmesan flavored profiteroles

Chicken consomme garnished with quenelles of chicken forcemeat flavored with curry, julienne of truffle and white mushrooms, and boiled rice.

Petite marmite bouillon, with ravioli arranged in layers covered with tomato flavored jus lie and grated Parmesan

Chicken consomme garnished with partridge and cream forcemeat quenelles, julienne of truffle, and cockscombs.

Ordinary or Chicken consomme with tapioca cooked in the consomme.

Chicken consomme garnished with a julienne of white chicken and truffle, asparagus tips, and ordinary royale.

Chicken consomme garnished with tomato flesh diced and poached, boiled rice, chipolatas, and green peas.

Chicken consomme thickened with tapioca garnished with quenelles of chicken truffle and foie gras puree forcemeat, julienne of carrot, served with profiteroles filled with a puree of chicken.

Chicken consomme with seed tapioca cooked in it garnished with julienne of white chicken, salt ox tongue, and julienne of truffle.

Ordinary consomme flavored with tomato and pheasant garnished with julienne breast of pheasant, noodles blanched and finished in the consomme, served with Parmesan.

Ordinary consomme flavored with hare, quenelles of hare and cream forcemeat, pearl barley, and small diced red carrot.

Chicken consomme garnished with cockscombs, crayfish royale and julienne of truffle.

Petite marmite bouillon, garnished with beef bone marrow, served with round sliced of french bread gratinated with cheese.

ordinary consomme garnished with chicken and pureed spinach forcemeat that have been sprinkled with Parmesan, butter and veal gravy.

Chicken consomme with tapioca cooked in it, garnished with asparagus, green peas, french beans, poached sorrel and lettuce leaves, and pluches of chervil.

Ordinary or chicken consomme garnished with well blanched vermicelli that finishes cooking in the consomme.

Chicken consomme flavored and colored with beetroot, and beer, garnished with braised celery and served with Diablotins made with paprika instead of cayenne.

Petite marmite bouillon garnished with small balls of carrot and turnip, green peas, lettuce leaves, chicken livers cut into dice and fried in butter, and pluches of chervil.

Petite marmite bouillon garnished with calves cheek cut into squares and simmered in Madeira and veal gravy, julienne of white celery and truffle.

Chicken consomme garnished with cheese quenelles.

Petite marmite bouillon, garnished with pascalines (gervais cream cheese and egg yolk quenelles) slices of bone marrow and slices of toast.

Consomme Coute au Pot garnished with gnocchi made of choux paste containing white truffle.

Consomme Madriline garnished with chick peas and rice