Game consomme (Fonds de gibier) 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 6) by Auguste Escoffier

  • bay leaves
  • bouquet garni
  • carrots
  • celery
  • whole cloves
  • leeks
  • onions
  • thyme
  • black peppercorns
  • mushrooms
  • pheasant
  • hare trimmings
  • venison neck

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

    Requires cooking for 3 hours. Can substitute venison shoulder or venison breast for venison neck, and partridges for pheasant.

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