Consommé à la Bouchère
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Consommé of the Petite Marmite
- Cabbage
- Beef marrow
- Bread
Instructions
- Take the consommé of the Petite Marmite.
- Braise cabbage and form it into very small balls.
- Cut quite fresh beef marrow into rounds and poach them in the consommé.
- Dress the marrow rounds on small toasts of grilled bread.
- Garnish the consommé with the cabbage balls, and serve the marrow toasts apart.