Consommé Marquise
From A guide to modern cookery, 1909
Serves 10
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 122. The excerpt below is the record exactly as published.
CONSOMME MARQUISE Prepare one quart of good, ordinary consommé, to which three sticks of celery have been added, while clarifying, in order that the taste of the celery may be very decided. Make thirty small quenelles of chicken forcemeat combined with finely-chopped filberts, giving them the shape of pastils. Poach these quenelles ten minutes before serving. Also poach in court-bouillon two calf’s piths
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