Consommé Germaine
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 GERMAINE Prepare two dariole-moulds of royale made from a purée of very green peas, combined with a tablespoonful of Mire- poix stewed in butter, and a strong pinch of small, chervil pluches; eighteen small quenelles of chicken forcemeat with cream, moulded to the form of pastils. When the royale is cold, cut it into regular roundels, and put these into the soup-tureen with the poached quenelles. When about to serve, pour one quart of boiling chicken consommé
Cook this with the app: pantry check, scaling, and the assistant.