Consommé aux Profiteroles

Ingredients

• 1 cup milk
• 2 ounces butter
• 4 ounces flour
• the yolks of 3 eggs
• 2 tablespoonfuls Parmesan cheese
• the breast of 1 young chicken
• ½ pint cooked cauliflower roses
• green peas
• 3 pints hot consommé

Method

1. 1

   Place milk and butter over the fire; when it boils, add flour and stir until smooth.

2. 2

   Remove and mix with yolks and beaten whites.

3. 3

   Use a pastry bag to squirt small portions onto buttered pans, brush with beaten egg, and bake until done.

4. 4

   Prepare chicken forcemeat, mix with Parmesan, fill profiteroles, bake for 10 minutes, and serve with hot consommé over cauliflower and peas.

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.

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, and bake 15 minutes. Serve the consommfi in a tureen ; set the dish with the proflteroles in a silver dish, and serve with the consomm6. Consomm6 with Kalser-Nockerl.— Place a saucepan with V, cup milk over the flre ; add Yj tablespoonf ul butter, little salt, and nutmeg; as soon as it boils add Ys ^^P ^^ flour; stir till it SOUPS, Etc. 7 forms into a smootli paste ; remove, and when nearly cold add the yolks of 2 eggs, 1 whole egg, and 1 heaping tablespoonful Parme- san oheese ; form this with 2 teaspoons into small, long-shaped dumplings ; drop them into boiling salted water ; cook 6 minutes ; remove with a skimmer, and pat them with 3 pints of hot con- Bomm6 in a tureen and serve. Consommfi an Biz ft la Turque.— Cover 6 ounces rice in a saucepan with boiling water, cook 5 minutes; then drain on a sieve, rinse off with boiling water, spread the rice out on a napkin ; let it remain 30 minutes ; then melt in a saucepan 2 ounces butter

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