Consommé Nesselrode
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 123. The excerpt below is the record exactly as published.
CONSOMME NESSELRODE Have ready one quart of game consommé, prepared with hazel-hen fumet. Poach two baba-moulds of royale made from chestnut purée with two small tablespoonfuls of game salmis sauce added thereto; cut it into roundels half-inch thick, and trim these with a grooved fancy-cutter. Put them into the soup-tureen with two tablespoonfuls of a julienne of hazel-hen fillets, the same quantity of a julienne of mushrooms
Cook this with the app: pantry check, scaling, and the assistant.