Consommé Monte Carlo
From A guide to modern cookery, 1909
Serves 10
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 MONTE CARLO Make and poach thirty small quenelles of chicken force- meat; cisel and stew in butter the heart of one lettuce; prepare twelve little profiterolles of pate a choux, the size of hazel-nuts, and cook them, taking care to keep them crisp. Put the quenelles and the lettuce chiffonade into the soup- tureen; pour thereon one quart of very clear, boiling, chicken consommé, and add a pinch of chervil pluches
Cook this with the app: pantry check, scaling, and the assistant.