Consommé Alexandra
From A guide to modern cookery, 1909
Serves 6
Serves six.
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 115. The excerpt below is the record exactly as published.
CONSOMME ALEXANDRA Have a quart of excellent chicken consommé ready; add thereto, in order to thicken it slightly, three tablespoonfuls of poached tapioca, strained through muslin, and very clear. Put the following garnish into the soup-tureen: One table- spoonful of white chicken-meat cut in fine julienne-fashion, one tablespoonful of small chicken quenelles, grooved and long in shape, and one tablespoonful of lettuce chiffonade
Cook this with the app: pantry check, scaling, and the assistant.