Consommé aux Profiteroles à l'Italienne

Ingredients

• 1 cupful chicken forcemeat
• the breast of a young chicken
• 1 ounce butter
• 6 fine-cut mushrooms
• 3 pints consommé
• a small piece of butter or bouillon fat
• grated Parmesan cheese

Method

1. 1

   Bake profiteroles larger than in the previous recipe, fill with chicken forcemeat mixed with sautéed chicken liver and mushrooms.

2. 2

   Place in a dish, add consommé and butter, cover with Parmesan, and bake for 15 minutes.

3. 3

   Serve with hot consommé.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 5. The excerpt below is the record exactly as published.

3 pints consomme in the tureen ; add Ys pint of boiled asparagus tops ; place the dish with the crust into a silver dish, and serve it with the consomm6. Consommfi aux Proflteroles.— Place 1 cup milk with 2 ounces butter over the fire ; as soon as it boils add 4 ounces flour ; stir until it forms into a smooth paste, then remove ; when nearly cold mix it with the yolks of 3 eggs, and last the beaten whites ; put this mixture into a pastry bag ; squirt small portions, the size of a walnut, on to buttered pans, brush them over with beaten egg, and bake in oven till done. Prepare a chicken forcemeat from the breast of 1 young chicken ; mix it with 2 tablespoonf uls Parmesan cheese ; open the proflteroles on the sides, and flU them with the forcemeat ; return to oveui bake 10 minutes, and serve on a plate ; put Vs pint cooked cauliflower roses and green peas in the tureen ; pour 3 pints hot consomm6 over, and serve with the proflteroles. Consomm6 aux Proflteroles it PItalienne.— Bake the proflteroles the same as in foregoing recipes, but a little larger ; cut from the top a small piece ; flll them with the preparation men- tioned below ; prepare 1 cupful chicken forcemeat of V, the breast of a young chicken, season the remaining half with little salt, and place it with the chicken liver in a saucepan ; add 1 ounce butter and 6 flne-cut mushrooms ; cover and cook till done, without brown- ing ; then mix it with the forcemeat and use it as directed above. Place them in a dish ; add little consomm6 and a small piece of butter or bouillon fat ; cover with grated Parmesan cheese

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