Consommé Florentine
From A guide to modern cookery, 1909
Serves 8
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 120. The excerpt below is the record exactly as published.
CONSOMME FLORENTINE With fine chicken forcemeat make twenty-four small quen- elles on a buttered tray, their shape being that of small Mecca loaves. To the forcemeat of six of these quenelles add some very finely chopped tongue; add white chicken-meat to that of another six; and to that of the remaining twelve add some very reduced spinach purée. The quenelles with spinach should number twice those with the other two ingredients, in order that the preparation may be in keeping with its designation “a2 la Hilorentines:: : Poach the quenelles; put them in the soup-tureen with two tablespoonfuls of very green, cooked peas. When about to serve, pour one quart of very clear, boiling chicken consommé
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