Consomme il l' Imperiale
From The table, 1889
Serves 2
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 106. The excerpt below is the record exactly as published.
Consomme il 1' Imperiale. — Place four tablespoonfuls of chicken forcemeat (No. 226) in a paper cornet; cut away the end of the cornet. Butter a pan, and with the contents of the cornet, make eighteen round quenelles; put on top of each quenelle a small slice of truffle; poach them for two minutes in white broth (No. 99); then drain through a sieve, and serve in the tureen, after pouring one quart of consomme (No. 100) over them and adding a tablespoonful of cooked green peas and six cock's combs
Cook this with the app: pantry check, scaling, and the assistant.