Consommé Richelieu

Ingredients

• one quart of highly-seasoned beef consommé
• twelve quenelles of chicken forcemeat
• six rectangles out of lettuce leaves
• two tablespoonfuls of a coarse julienne of carrots and turnips

Method

1. 1

   Have ready one quart of highly-seasoned beef consommé.

2. 2

   Prepare twelve quenelles of chicken forcemeat, poach them.

3. 3

   Cut six rectangles out of lettuce leaves, spread a thin layer of forcemeat over each, roll into paupiettes, and poach in some of the consommé.

4. 4

   Prepare two tablespoonfuls of julienne of carrots and turnips, stew them in butter, and complete their cooking in the consommé.

5. 5

   Put the julienne, paupiettes, and stuffed quenelles into the soup-tureen; pour therein the boiling beef consommé, 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 RICHELIEU Have ready one quart of highly-seasoned beef consommé. Also (1) prepare twelve quenelles of chicken forcemeat moulded by means of a small coffee-spoon, proceeding as follows :—Line the spoon with a thin coating of the forcemeat, and in the middle lay some chopped, reduced, cold chicken aspic. Cover the jelly with a layer of forcemeat, shaping it like a dome; insert another spoon (first dipped in hot water) under the quenelle, and place the latter upon a buttered sautépan. Repeat the operation until the required number of quenelles have been moulded. Treated in this way, the quenelles, when poached, contain, so to speak, a liquid core. Five minutes before dishing up, poach the quenelles. 2. Cut six rectangles out of lettuce leaves; spread a thin layer of forcemeat over each; roll into paupiettes, and poach in some of the consommé. 3. Prepare two tablespoonfuls of a coarse julienne of carrots and turnips

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