Consommé à la Diane (Game Consommé with Madeira, Partridge Pain and Truffle Crescents)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Consommé de gibier
- 1 half-decilitre old Madeira
- pain de perdreau
- truffles
Instructions
- Bring the clear Consommé de gibier to point at the moment with half a decilitre of old Madeira per litre of consommé.
- Cut pain de perdreau into small crescents.
- Cut truffles into the same form.
- Garnish the consommé with the partridge crescents and the truffle crescents.