Consommé à l'Aurore
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Consommé de volaille
- Tapioca
- 2 spoonfuls tomato purée
- Chicken fillets
Instructions
- Thicken the consommé de volaille very lightly with tapioca.
- Pass a quite red tomato purée through a cloth and add 2 spoonfuls of it per litre of potage.
- Cut a fine julienne of chicken fillets and use it as the garnish.