Consommé Colombine
From A guide to modern cookery, 1909
Serves 6
Only served in spring and summer when pigeons’ eggs are in season.
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 118. The excerpt below is the record exactly as published.
CONSOMME COLOMBINE Prepare a good tablespoonful of carrot pearls, and as many turnip pearls, keeping the latter very white. Cook them in the customary way, and put them in the soup-tureen with one tablespoonful of very green peas, one tablespoonful of a julienne of roast-pigeon fillets, and six poached pigeons’ eggs, which latter should be sent to the table in a timbale at the same time as the consommé. Pour over the other garnish one quart of very clear, boiling, chicken consommé
Cook this with the app: pantry check, scaling, and the assistant.