Consommé Gauloise
From A guide to modern cookery, 1909
Serves 6
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 GAULOISE Prepare two dariole-moulds of ham royale, and poach the latter in a small, well-buttered Charlotte mould. When quite cold, cut it into large lozenges, and put these into the soup- tureen with six small cocks’ combs and six small cocks’ kidneys (these latter as small as possible). When about to serve, pour over this garnish one quart of chicken consommé, thickened slightly with two tablespoonfuls of poached tapioca
Cook this with the app: pantry check, scaling, and the assistant.