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Consommé Metternich
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
Nutrition per serving
58Calories
7 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein7.2 g
Carbohydrates7 g
Fiber2.8 g
Sugars0.5 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol2.6 mg
Sodium706 mg
Potassium296 mg
Calcium21 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A2.6 mcg
Vitamin E0.1 mg
Vitamin K7.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate74 mcg
Choline18 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 4 servings.
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 METTERNICH Prepare one quart of game consommé with pheasant fumet. Also poach two dariole-moulds of royale, made from a purée of artichokes combined with some tablespoonfuls of the reduced game Espagnole. Cut this royale into dice; put these into a soup-tureen with one tablespoonful of a julienne of pheasant fillets
Cook this with the app: pantry check, scaling, and the assistant.