Chapter XIII · Soups · No. 564
564—Consommé Douglas
With an even cutter, the size of a penny, cut up some braised and cooled sweetbread into twelve roundels one-third inch thick; with the same cutter cut out twelve more roundels from some cooked artichoke-bottoms, and put the whole into the soup-tureen with two tablespoonfuls of very green asparagus-heads.
When about to serve, pour one quart of boiling, highly seasoned, ordinary consommé upon the garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 564, p. 205. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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