Consomme Monaco
From Louis' every woman's cook book, 1910
Serves ten people.
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 5. The excerpt below is the record exactly as published.
CONSOMME MONACO^ (Two quarts, enough for ten people.) Cut five thin slices of bread and cover about one- sixteenth of an inch thick with chicken forcemeat. Put another slice of bread on top of the forcemeat, and press lightly together. With a round cutter, three- quarters of an inch in diameter, cut as many pieces as you can get out of the slices. Dip these pieces in beaten eggs, and fry them in clarified butter
Cook this with the app: pantry check, scaling, and the assistant.