Consomme Deslif/nae

Ingredients

• 3 eggs
• ½ gill cream
• 4 gill stock (game)
• ½ gill asparagus points
• ½ gill cooked green peas
• salt
• pepper
• grated nutmeg

Method

1. 1

   Break the eggs into a basin, beat a little and add the cream and stock, season to taste, mix well, strain, and put into a well-buttered plain mould; place it in a stewpan half filled with water, and cook over a slow fire for about half an hour; take out, let cool, and cut into neat square pieces.

2. 2

   Put these, together with the cooked asparagus points and green peas, in a soup tureen, pour in the clear chicken or game consomme, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 98. The excerpt below is the record exactly as published.

Consomme Deslif/nae. — For 2 quarts of chicken or game consomme : 3 eggs, ^ gill cream, 4 gill stock {game), \ gill asparagus points, \ gill cooked green peas, salt, pepper, grated nutmeg. Break the eggs into a basin, beat a little and add the cream and stock, season to taste, mix well, strain, and put into a well-buttered plain mould ; place it in a stewpan half filled with water, and cook over a slow fire for about half an hour ; take out, let cool, and cut into neat square pieces. Put these, together with the cooked aspa- ragus points and green peas, in a soup tureen, pour in the clear chicken or game consomme, and serve. 103. Consomme Sevigne. — 2 quarts of chicken consomme , ^ cooked chicken, oz. rice, 1 gill veloutee sauce, 2 whole eggs and 4 yolks, ^ gill cream

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