Consomme Renaissance
From The table, 1889
Serves 4
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 106. The excerpt below is the record exactly as published.
Consomme Renaissance.— With two ounces of pate-a-chou (No. SOUPS. 167 1240) make a handful of croutons, the size of the little finger; cook them on a tin dish in the oven for ten minutes, and when done fill them inside with chicken forcemeat (No. 226) pressed through a cornet. Put them in a tureen with two tablespoonfuls of cooked peas, and two spoonfuls of sliced mushrooms
Cook this with the app: pantry check, scaling, and the assistant.