Consommé Olga (Consommé with Port, Root Vegetable Julienne and Agoursis)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Ordinary Consommé
- Port
- Celeriac
- Leek
- Carrot
- Agoursis
Instructions
- Prepare an ordinary Consommé.
- At the moment of serving, add half a décilitre of Port per litre of Consommé.
- Cut celeriac, leek and carrot into a julienne, cook it in the Consommé and let it cook down to a glaze.
- Cut agoursis into a julienne and garnish the Consommé with both juliennes.