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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. Suitable for beginners upwards. Small classes.