Consommé à la Douglas (Clear Soup with Sweetbread and Artichoke Bottoms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Strong ordinary Consommé
- Braised veal sweetbread
- Artichoke bottoms
- Asparagus tips
- Chervil pluches
Instructions
- Braise the veal sweetbread and let it cool under a weight.
- Cut the sweetbread and the artichoke bottoms into medium rounds.
- Garnish the strong ordinary Consommé with the sweetbread and artichoke rounds, the asparagus tips and the chervil pluches.