Chapter XIII · Soups · No. 583
583—Consommé Metternich
Prepare one quart of game consommé with pheasant fumet. Also poach two dariole-moulds of royale, made from a purée of artichokes combined with some tablespoonfuls of the reduced game Espagnole. Cut this royale into dice; put these into a soup-tureen with one tablespoonful of a julienne of pheasant fillets, and pour thereon the boiling consommé.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 583, p. 210. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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