Consomme aux Petits Choux farcis

Ingredients

• 3 pints to 2 quarts of clear soup (consomme)
• 1 oz. butter
• 2 oz. flour
• 1 egg
• a pinch of salt
• about 2 oz. chicken or veal forcemeat

Method

1. 1

   Put the butter in a medium-sized stewpan; add about a gill of water and a pinch of salt; let this come to the boil, then stir in the flour and work vigorously with a wooden spoon over the fire until a smooth paste is obtained.

2. 2

   Allow to cool a little, then stir in the egg.

3. 3

   Put the mixture in a forcing-bag with a plain tube, and press out some even-sized heaps onto a greased baking-tin about an inch apart.

4. 4

   Bake these in a fairly quick oven.

5. 5

   Cut out a small portion of the bottom of each chon and scoop out some of the inside; fill the cavities with forcemeat, replace the crust removed for the purpose of filling, and place the choux in a buttered saute-pan; cover them with a greased paper, and place in the oven for about twelve minutes, in order to cook the farce.

6. 6

   To serve the soup, put the choux in a soup-tureen, and pour the consomme (previously heated) into the tureen.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 99. The excerpt below is the record exactly as published.

onsom m e aux Petits Choux farcis {Clear Soup with Stuffed Cabbage). — 3 pints to 2 quarts of clear soup {consomme) for choux ; 1 oz. butter, 2 oz. flour, 1 egg, a pinch of salt, about 2 oz. chicken or veal forcemeat

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