Consommé brunoise from Joy of Cooking - All About Soups & Stews (page 32) by Ethan Becker and Irma S. Rombauer and Marion Rombauer Becker

  • thyme
  • celery
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  • EYB Comments

    Can substitute beef round steak or beef rump steak for boneless skinless chicken breasts. Can use the book's "Chicken stock," p22, or substitute "Classic beef stock," or "Brown beef stock," both on p24.

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 beef round steak or beef rump steak for boneless skinless chicken breasts. Can use the book's "Chicken stock," p22, or substitute "Classic beef stock," or "Brown beef stock," both on p24.

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