Consommé à l’Orientale (Saffroned Mutton Consommé)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Mutton consommé
- 3 spoonfuls tomato purée
- Saffron
- Hard egg yolks
- Royale of sheep’s brain
- Rice
Instructions
- Make a mutton consommé using the proportions of nutritive and aromatic elements given for the beef Consommé.
- Pass tomato purée through a cloth and add 3 spoonfuls of it per litre of consommé.
- Saffron the consommé lightly.
- Press hard egg yolks into large vermicelli, cut a royale of sheep’s brain into crescents, and poach rice keeping the grains quite whole.
- Garnish the consommé with these three.