Consommé à la Bohémienne

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Thicken the Consommé de volaille lightly with tapioca.
  2. Make a royale of foie gras purée and cut it into small rectangles.
  3. Garnish the consommé with the rectangles of royale.
  4. Serve very small profiteroles apart, kept quite crisp.

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