Consomme a la Dubarry

Ingredients

• 2 yolks of eggs
• a gill of good stock
• a few Jordan almonds
• a handful of very small buds of cauliflower
• ½ ounce of best rice
• 3 pints to 2 quarts of rich chicken consomme

Method

1. 1

   Prepare a Royal custard by mixing the whole of the yolks of eggs with a gill of good stock.

2. 2

   Strain into a basin, add the Jordan almonds, blanched and cut into fine shreds; season with salt and pepper, and pour into a plain mould (well buttered), cover with a piece of buttered paper, and stand it in a saucepan of boiling water.

3. 3

   Steam gently for 20 minutes.

4. 4

   When set, let cool, turn out on a board, and cut it into small cubes.

5. 5

   Cook the small buds of cauliflower in salted water, and strain when done.

6. 6

   Wash, blanch, and cook the rice; drain also.

7. 7

   Put all these in a soup-tureen and pour over the rich chicken consomme.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 100. The excerpt below is the record exactly as published.

Consomme a la Dubarry — Prepare a Eoyal custard by mixing the whole of 2 yolks of eggs with a gill of good stock. Strain into a basin, add a few Jordan almonds, blanched and cut into fine shreds ; season with salt and pepper, and pour into a plain mould (well buttered), cover with a piece of buttered paper, and stand it in a saucepan of boiling water. Steam gently for 20 minutes. When set, let cool, turn out on a board, and cut it into small cubes. Cook a handful of very small buds of cauliflower in salted water, and strain when done. Wash, blanch, and cook \ ounce of best rice ; drain also. Put all these in a soup-tureen and pour bver 3 pints to 2 quarts of rich chicken consomme

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