Consommé Venetian Style
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- consommé ordinaire (basic consommé)
- chervil essence
- tarragon essence
- basil essence
- small gnocchi, browned
- rice, parboiled and kept whole
Instructions
- Prepare a basic consommé. Infuse or incorporate the essences of chervil, tarragon, and basil into the hot consommé.
- Serve the consommé in bowls. Garnish separately with small browned gnocchi and rice that has been parboiled (riz Doché) and carefully kept in whole grains.