Consommé Demidoff
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 118. The excerpt below is the record exactly as published.
CONSOMME DEMIDOFF With the small spoon-cutter, pick out a good tablespoonful of carrot, and the same quantity of turnip pearls. Cook these vegetables in the customary way, and put them in the soup- tureen with one tablespoonful of truffle pearls, the same quan- tity of peas, and small, poached, chicken-forcemeat quenelles with herbs. Pour one quart of boiling chicken consommé
Cook this with the app: pantry check, scaling, and the assistant.