Consommé Messaline
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 122. The excerpt below is the record exactly as published.
CONSOMME MESSALINE Prepare one quart of chicken consommé, and add thereto, while clarifying, one-quarter pint of tomato essence, obtained by reducing the moisture contained by the tomato to a syrup. Put into the soup-tureen twelve small, freshly-poached cocks’ ccmbs, two tablespoonfuls of Spanish capsicum cut into a julienne and poached in the consommé if fresh (this should have been previously grilled, with the view of removing the skins), and two tablespoonfuls of poached rice
Cook this with the app: pantry check, scaling, and the assistant.