Consommé D'Arenberg

Ingredients

• a spoonful of carrot pearls
• the same quantity of turnip pearls
• the same quantity of very black truffle
• a dariole-mould of royale made from asparagus heads
• a dozen small chicken-forcemeat quenelles
• a quart of chicken consommé
• one tablespoonful of very green peas

Method

1. 1

   Cook carrot and turnip pearls in consommé until reduced to a glaze.

2. 2

   Prepare and poach the quenelles and royale.

3. 3

   Combine all in the soup-tureen and pour consommé over.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 116. The excerpt below is the record exactly as published.

CONSOMME D’ARENBERG With a small spoon-cutter, pick out a spoonful of carrot pearls and the same quantity of turnip pearls. Cook these vegetables by boiling them in consommé, taking care that the latter be reduced to a glaze when the vegetables are cooked. SOUPS 199 With the same spoon take the same quantity as above of very black truffle; also prepare a dariole-mould of royale made from asparagus heads, and a dozen small chicken-forcemeat quen- elles, which should be moulded to the shape of large pearls. Poach the quenelles, cut the royales up into slices, which must be stamped with an indented fancy-cutter, and put the whole into the soup-tureen with the carrots, turnips, and truffle pearls, and one tablespoonful of very green peas. Pour a quart of chicken consommé

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