Consommé Impériale
From A guide to modern cookery, 1909
Serves 4
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 IMPERIALE Prepare three dariole-moulds of mousseline forcemeat of fowl (No. 195), and put it to poach in a small Charlotte mould. When quite cold, cut it, by means of a cutter, into roundels the size of a penny, and put these in the soup-tureen with six small blanched cocks’ combs and three sliced cocks’ kidneys, and two tablespoonfuls of very green peas. Pour over this garnish one quart of chicken consommé, thickened with three tablespoonfuls of poached tapioca
Cook this with the app: pantry check, scaling, and the assistant.