Consommé Ambassadrice
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 AMBASSADRICE Have one quart of chicken consommé ready; also there should have been prepared beforehand, with the view of using them quite cold, three different kinds of royales, consisting respectively of truffle purée, tomato purée, and purée of peas, each of which should have been poached in a dariole-mould. Cut these royales up into regular dice, and put them in the soup-tureen with one tablespoonful of chicken fillet
Cook this with the app: pantry check, scaling, and the assistant.