Consommé with Angel Hair Pasta

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Bring the consommé to a boil.
  2. At the moment of service, add the cheveux d'ange (angel hair pasta) to the hot consommé.
  3. Use the proportions specified in the entry on 'Pâtes pour potages clairs' (Pasta for Clear Soups).

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