Consommé Marguerite

Ingredients

• two tablespoonfuls of chicken forcemeat with cream
• the yolk of an egg
• half a teaspoonful of raw forcemeat
• one quart of very clear, boiling chicken consommé
• one tablespoonful of small, green asparagus

Method

1. 1

   Roll the chicken forcemeat into a sausage and poach.

2. 2

   Rub the egg yolk with forcemeat.

3. 3

   Cut the sausage into roundels and stamp with a cutter.

4. 4

   Arrange on a dish and put into the soup-tureen with asparagus.

5. 5

   Pour the boiling consommé over.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 121. The excerpt below is the record exactly as published.

CONSOMME MARGUERITE Take two tablespoonfuls of chicken forcemeat with cream, and roll it into sausage-form on the floured mixing-board. Put the sausage to poach. Rub the yolk of an egg through a fine sieve, and cohere it with half a teaspoonful of raw forcemeat. Having poached and cooled the chicken sausage, cut it into thin roundels, and stamp each roundel with a fancy-cutter to the shape of a marguerite. Arrange the marguerites on a dish, and lay in the middle of each a bit of the egg and forcemeat, in imitation of the flower-centre. Put these marguerites into the soup-tureen with one table- spoonful of small, green asparagus cut into lengths of one inch. When about to serve, pour one quart of very clear, boiling chicken consommé

Cook this with the app: pantry check, scaling, and the assistant.