Consomme Rachel

Ingredients

• half a pound of farce of chicken
• four ounces of flour
• three pints of cold consomme
• three yolks of eggs
• a tablespoonful of green peas

Method

1. 1

   Spread on a sheet of tin half a pound of farce of chicken and put in the oven for three or four minutes.

2. 2

   Put it aside to cool, and then with a cutter for the purpose form into round flat shapes.

3. 3

   Place in a saucepan four ounces of flour, which mix in three pints of cold consomme, boil gently for half an hour, stirring with a spoon from time to time.

4. 4

   Strain, remove from the fire, and add three yolks of eggs which you have mixed in a little water, a tablespoonful of green peas previously boiled, the small rounds of chicken farce, and serve.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 7. The excerpt below is the record exactly as published.

Consomme Rachel. Spread on a sheet of tin half a pound of farce (Art. 1 1) of chicken (Art. n) and put in the oven for three or four minutes. Put it aside to cool, and then with a cutter for the pur- pose form into round flat shapes. Place in a sauce- 22 FRENCH DISHES. pan four ounces of flour, which mix in three pints of cold consomme (Art. i),boil gently for half an hour, stirring with a spoon from time to time, so that it does not stick to the saucepan. Strain, remove from the fire, and add three yolks of eggs which you have mixed in a little water, a tablespoonful of green peas

Cook this with the app: pantry check, scaling, and the assistant.