Consommé à la Bretonne

Name: Consommé à la Bretonne
Cuisine: France
Ingredients: Consommé ordinaire (ordinary consommé / basic cooking stock); Leek white (blanc de poireau); Celery white (blanc de céleri); Onion; Mushroom; Butter; Chervil leaves (pluches de cerfeuil)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Consommé ordinaire (ordinary consommé / basic cooking stock)
Leek white (blanc de poireau)
Celery white (blanc de céleri)
Onion
Mushroom
Butter
Chervil leaves (pluches de cerfeuil)

Instructions

Cut the leek white, celery white, onion, and mushroom into fine julienne (thin, uniform matchsticks). Stew these vegetables gently and slowly in butter until very tender and the flavors have melded. Pour the finished vegetables into hot consommé ordinaire. Finish with fresh chervil leaves just before serving.