Chapter XIII · Soups · No. 621
621—Consommé à l’Essence de Truffle
Use fresh truffles only in this case. Allow two oz. of peelings and trimmings per quart of the consommé; pound them and mix them with the clarification.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 621, p. 224. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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