Consomme a la Talma

Ingredients

• 3^ pints consomme (clarified double broth)
• 2 oz. Jordan almonds
• 1 oz. bitter almonds
• 1 pint milk
• 2 whole eggs
• 3 yolks of eggs
• a little butter
• 1 oz. rice
• seasoning

Method

1. 1

   Blanch and peel the almonds, pound till fine, add the milk, mix thoroughly, and press through a tammy cloth.

2. 2

   Break the eggs into a basin, add the yolks, whisk to amalgamate, strain into the almond milk, season, mix well, and pour into a well-buttered mould.

3. 3

   Put into a stewpan with boiling water to half the height of the mould, cover with buttered paper, and simmer until firm.

4. 4

   Cool, turn onto a wet cloth, cut into squares, and serve with boiled rice and consomme.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 97. The excerpt below is the record exactly as published.

onsom me a la Talma. — 3^ pints consomme ( clarified double broth), 2 oz. Jordan almonds, 1 oz. bitter almonds, \pint milk, 2 whole eggs, 3 yolks of eggs, a little butter, 1 oz. rice, and seasoning

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