Consommé Miret
From A guide to modern cookery, 1909
Serves 6
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 123. The excerpt below is the record exactly as published.
CONSOMME MIRETTE Make eighteen quenelles of chicken forcemeat in the shape of large pearls, and poach them. Prepare two tablespoonfuls of lettuce chiffonade (the heart of one lettuce cut julienne-fashion and stewed in butter); make eighteen paillettes with Parmesan (No. 2322), and put them in a very hot oven eight or ten minutes before serving. Put the poached quenelles and the lettuce chiffonade into the soup-tureen; pour thereon one quart of boiling consommé of the Petite Marmite, and one pinch of chervil pluches
Cook this with the app: pantry check, scaling, and the assistant.