Consomme Rachel
From The table, 1889
Serves 12
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 107. The excerpt below is the record exactly as published.
Consomme Rachel. — Decorate the bottom and sides of twelve quenelle molds with sliced truffles, and the same of smoked cooked tongue, being careful to have them well buttered. Fill them with chicken forcemeat (No. 226); poach them in salted water for two minutes, un- mold, and serve with one quart of boiling consomme
Cook this with the app: pantry check, scaling, and the assistant.