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Sarah Bernhardt Consomme

A very rich French chicken consommé thickened with tapioca, and containing chicken quenelles, a julienne of truffles, asparagus tips, sliced poached beef marrow and a butter made of freshwater crayfish. Named after the French actress Sarah Bernhardt (1844-1923).

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

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sarah bernhardt consomme
sarah bernhardt consomme