Consomme des Bois

Ingredients

• 2 quarts clarified double stock
• 3 fresh truffles
• the breasts of six quails
• 1 gill cooked asparagus points
• a plate of Parmesan crou tons

Method

1. 1

   Wash, brush, and peel thinly the truffles, cook them in a little stock with a small quantity of sherry or Madeira, keep the stewpan well covered whilst cooking the truffles.

2. 2

   Cook the quail fillets in a saute-pan with a little butter, in the oven.

3. 3

   When done take up both the truffles and the quail fillets, and cut them into fine strips (Julienne shapes).

4. 4

   Put these with the asparagus points in a well-tinned copper stewpan, add the consomme, and let cook gently for about ten minutes.

5. 5

   Remove the scum, season to taste, and pour into a soup-tureen.

6. 6

   Hand a small plateful of Parmesan croutons along with the soup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 103. The excerpt below is the record exactly as published.

Consomme des Bois. — 2 quarts clarified double stock {i.e. chicken consomme), 3 fresh truffles, the breasts of six quails, 1 gill cooked asparagus points, a plate of Parmesan crou tons

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