Consommé à l’Infante
From A guide to modern cookery, 1909
Serves 4
The garnish may consist only of the profiterolles.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 121. The excerpt below is the record exactly as published.
ighteen pro- fiterolles of the size of hazel-nuts. Cook them, taking care to keep them very crisp, and stuff them when cold with purée de foie gras moistened with velouté. Put two tablespoonfuls of a fine julienne of mild capsicum into the soup-tureen, and pour thereon one quart of boiling chicken consommé, moderately thickened with poached tapioca strained through linen. Serve the profiterolles of foie gras separately, after having heated them in the front of the oven. N.B.—The garnish of Consommé a I’Infante
Cook this with the app: pantry check, scaling, and the assistant.