Consomme a la SCYigne
From The table, 1889
Serves 6
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 105. The excerpt below is the record exactly as published.
Consomme a la SCYigne.— With chicken forcemeat (No. 226) fill six very small timbale-molds; let them poach for two minutes in hot water, then set them aside to cool, turn them out, and put them into the tureen with two tablespoonfuls of cooked asparagus-tops, and two table- spoonfuls of cooked green peas; pour over it one quart of boiling con- somme (No. 100), and serve. 107. Consomme Royal.— Take six egg yolks and two whole eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoon- ful of cayenne pepper; beat well together in a bowl, adding half a pint of 1 66 THE TABLE. cream; strain through a fine hair sieve and fill up six small timbale- molds, being careful that they are previously well buttered. Cook them in a stewpan with boiling water to half their height; then place them in the oven until they become firm, which will take about fifteen minutes; immediately after taking them from their moulds, cut them in slices, and add them to one quart of boiling consomme (No. 100) when ready to serve in a tureen. 108. Consomme Deslignac. — Make a royal consomme for three tim- bales (No. 107), but instead of cream use consomme; unmold, cut them dice-shaped, and put them in the tureen with half a cupful of cooked printanier (No. 109) and one quart of boiling hot consomm6 (No. 100); then serve. 109. Consomme Printanier. — Cut out, with a vegetable scoop, two carrots and one turnip; simmer them for twenty minutes in water and with a tablespoonful of salt, then drain and throw them into a quart of consomme (No. 100) in a saucepan with two tablespoonfuls of cooked green peas
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