Consomme Diane

Ingredients

• any game bird, such as grouse, partridge, quail, pheasant or guinea hen
• Season well
• a little Cayenne pepper
• some dry sherry wine
• chopped beef

Method

1. 1

   Roast the game bird just enough to give a color.

2. 2

   Then put in soup stock and boil until soft.

3. 3

   Clarify the broth with chopped beef, and stain.

4. 4

   Cut the breast out of the bird, cut in small squares, and serve in the consomme.

5. 5

   Add some dry sherry wine and a little Cayenne pepper before serving.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 231. The excerpt below is the record exactly as published.

Consomme Diane Chow chow. Salted almonds Sole Dejazet Roast chicken Summer squash Chateau potatoes Lettuce salad Vanilla ice cream Assorted cakes Coffee Consomme Diane. Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a color. Then put in soup stock and boil until soft. Clarify the broth with chopped beef, and stain. Cut the breast out of the bird, cut in small squares, and serve in the consomme. Add some dry sherry wine and a little Cayenne pepper before serving. Sole Dejazet. Remove the skin from a good sized sole, wash well, and dry in a napkin. Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs. Put in frying pan with melted butter and fry until done. Place on a platter, and pour some butter, which has been browned in a pan, over the fish. Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches. 3i2 THE HOTEL ST. FRANCIS COOK BOOK OCTOBER 22 BREAKFAST LUNCHEON Baked apples with cream Hors d'oeuvres assorted Omelette with chipped beef Smoked black Alaska cod in cream Rolls Lamb kidneys en pilaff Coffee Mashed potatoes Camembert cheese Almond biscuits Coffee DINNER California oysters on half shell Potage Livonien Olives. Salted pecans Alsatian fish Roast ribs of beef Canned asparagus, Hollandaise Rissolees potatoes Escarole salad Lemon pie, special Coffee Potage Livonien. In a casserole put one onion chopped fine, and three ounces of butter. Simmer until yellow. Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach. Simmer again for ten minutes. Then add one quart of chicken broth and one large cup of cream sauce. Boil one-half hour. Season well

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