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
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.