Consommé Castellane
From A guide to modern cookery, 1909
Serves 4
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 117. The excerpt below is the record exactly as published.
CONSOMME CASTELLANE Prepare (1) one quart of game consommé, flavoured with a fumet of woodcock; (2) two baba-moulds of royale, two-thirds of which consists of a purée of woodcock and one-third of lentils, with half the yolk of a hard-boiled egg, chopped and thickened with the usual leason. Cut this royale into slices, about the size of a florin, one- half inch thick. Put these into the soup-tureen, together with one tablespoonful of a julienne of roast woodcock fillets
Cook this with the app: pantry check, scaling, and the assistant.