Consommé George-Sand (Fish Consommé with Crayfish Quenelles and Carp Roe)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Fish Consommé
- Small quenelles with crayfish tails
- Morels
- Butter
- Carp soft roes
- Flûte (bread)
Instructions
- Stew the morels in butter and cut them into quarters.
- Garnish the fish Consommé with the small crayfish-tail quenelles and the morels.
- Cut the carp soft roes into escalopes and arrange them on rounds of flûte fried in butter.
- Serve these separately.