Consommé Divette
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 DIVETTE Prepare two baba-moulds of royale made from crayfish velouté, eighteen small quenelles of smelt forcemeat, moulded to the shape of pearls, and one tablespoonful of small pearls of very black truffle. Cut the royale into oval slices, and put these into the soup with the poached quenelles and the truffle pearls. Pour one quart of very clear, boiling consommé over the garnish
Cook this with the app: pantry check, scaling, and the assistant.