Consomme a la Christophe Colombo

Ingredients

• 2 quarts of consomme
• 6 eggs
• 1 gill of cream
• a few drops of liquid carmine or cochineal
• salt
• pepper
• a pinch of nutmeg
• a little butter

Method

1. 1

   Butter three small timbale moulds.

2. 2

   Break eggs, put two whole into one basin, four yolks into another, and whites of four into a third.

3. 3

   Beat each separately, add salt, pepper, nutmeg, and cream.

4. 4

   Mix thoroughly, pass through a strainer into moulds, place in a stewpan with boiling water halfway up, cover with buttered paper, and poach in the oven until firm.

5. 5

   Remove, cool slightly, turn out, cut into slices, place in a soup-tureen, pour in hot consomme and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 106. The excerpt below is the record exactly as published.

Consomme a la Christophe Colombo. — 2 quarts of consomme, 6 eggs, 1 gill of cream, a few drops of liquid carmine or cochineal, salt and pepper, a pinch of nutmeg, a little butter

Cook this with the app: pantry check, scaling, and the assistant.