Consommé Deslignac
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 DESLIGNAC Prepare (1) two small, stuffed lettuces, rolled into sausage form and poached; (2) two baba-moulds of royale with cream. Cut the royale into-small, regular dice; trim the lettuce, and cut it into slices; put this garnish into the soup-tureen, and pour thereon one quart of boiling chicken consommé, thick- ened with three tablespoonfuls of poached tapioca
Cook this with the app: pantry check, scaling, and the assistant.