Consommé Doria
From A guide to modern cookery, 1909
Serves 10
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 DORIA Prepare the following garnish :—Thirty pellets of cucumber in the shape of large pearls; eighteen small quenelles of chicken forcemeat, long in shape and grooved; six little pellets, about the size of a large pea, of pate a choux, combined with grated cheese, rolled by hand; and one and one-half tablespoonfuls of Tapanese pearls, poached in some of the consommé. Put the cucumber pellets, cooked in consommé, into the soup-tureen ; add the poached quenelles and the Japanese pearls. Four minutes before serving, plunge the pellets of péte a choux into hot fat, keeping them crisp. SOUPS 205 When about to serve, pour over the garnish one quart of boiling chicken consommé
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