Consomme Massena

Ingredients

• half a glassful of Madeira wine
• three pints of game-stock
• three tablespoonfuls of puree of chestnuts
• three egg yolks
• a very little salt
• the same of pepper

Method

1. 1

   Add Madeira wine and bouquet to game-stock and boil for 2 hours.

2. 2

   Mix puree of chestnuts with egg yolks, salt, and pepper.

3. 3

   Butter timbale-molds, fill with mixture, and poach for 2 minutes.

4. 4

   Cool, unmold, and serve with boiling game-stock.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 105. The excerpt below is the record exactly as published.

Consomme Massena.— Add half a glassful of Madeira wine and a bouquet (No. 254) to three pints of game-stock (No. 219), and boil well together for two hours. Have ready three tablespoonfuls of puree of chestnuts (No. 131), mixing in three egg yolks, adding a very little salt and the same of pepper

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