The preparation of clarified consomme for clear soups (La préparation des fonds clarifiés) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 4) by Auguste Escoffier

  • beef
  • consommé
  • egg whites
  • cooked chicken carcass

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken carcass for cooked chicken carcass. Uses the book's "Ordinary or white consomme (Fonds blancs ordinaires)".

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.