Consommé Véron (Consommé with Port and Truffle Essence)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Ordinary Consommé
- Port wine
- Truffle essence
- Flageolet beans
- Sweet peppers
Instructions
- Prepare an ordinary Consommé.
- Make a royale of flageolet beans and cut it into dice.
- Cut the sweet peppers into julienne.
- At the last moment, add half a decilitre of Port wine and 1 spoonful of truffle essence per litre of Consommé.
- Garnish with the diced royale and the julienne of peppers.