Consommé aux Œufs de Fauvette
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 124. The excerpt below is the record exactly as published.
CONSOMME AUX CEUFS DE FAUVETTE I introduced this consommé in honour of the illustrious singer, Adelina Patti. It consists of a chicken consommé, which should be made as perfect as possible, and a garnish composed of the poached eggs of small birds
Cook this with the app: pantry check, scaling, and the assistant.