Chapter XIII · Soups · No. 592
592—Consommé aux Œufs 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 592, p. 213. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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