Consommé Diplomate
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 119. The excerpt below is the record exactly as published.
CONSOMME DIPLOMATE Roll into small sausage-form three oz. of chicken forcemeat, finished with crayfish butter. Poach the sausages, cut them into thin roundels, and put them into the soup-tureen with one dessertspoonful of very black truffle, cut in julienne-fashion. Pour over this garnish one quart of boiling chicken con- sommé, thickened with two tablespoonfuls of poached tapioca
Cook this with the app: pantry check, scaling, and the assistant.