Consommé à la Douglas
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Consommé ordinaire corsé (strengthened ordinary consommé)
- Ris de veau braisé (braised veal sweetbreads)
- Artichoke bottoms
- Asparagus tips
- Chervil leaves
Instructions
- Prepare a strengthened ordinary consommé (consommé ordinaire corsé). Braise veal sweetbreads and cool them under weight. Cut the cooled sweetbreads into appropriate pieces. Prepare artichoke bottoms and slice them into medium-thick rounds. Blanch asparagus tips until tender. Arrange the garnish in the consommé: sweetbreads, artichoke rounds, asparagus tips, and chervil leaves. Serve hot.