Consommé Renaissance

Ingredients

• one quart of clear chicken consommé
• two dariole-moulds of royale
• one tablespoonful of very green peas
• the same quantity of French beans
• one tablespoonful of asparagus-heads
• twelve very small particles of very white cauliflower

Method

1. 1

   Prepare one quart of clear chicken consommé.

2. 2

   For the garnish, make two dariole-moulds of royale with a purée of early-season herbs thickened with velouté and whole eggs.

3. 3

   Cut the royale into pieces of the shape of small leaves.

4. 4

   Put the leaves of royale into the soup-tureen with the carrot and turnip pellets, peas, French beans, asparagus-heads, and cauliflower.

5. 5

   Pour the boiling consommé over these garnishes, and add a pinch of chervil pluches.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 126. The excerpt below is the record exactly as published.

CONSOMME RENAISSANCE Prepare one quart of clear chicken consommé. For the garnish make two dariole-moulds of royale with a purée of early-season herbs thickened with velouté and whole eggs; with asmall grooved spoon-cutter pick out one tablespoon- ful of pellets from a turnip and the red part only of a carrot. Cook these vegetables in the usual way. Cut the royale with a grooved fancy-cutter into pieces of the shape of small leaves. Put the leaves of royale into the soup-tureen with the carrot and turnip pellets, one tablespoonful of very green peas, the same quantity of French beans cut into lozenges, one tablespoonful of asparagus-heads, and twelve very small particles of very white cauliflower

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