Consommé Rossini

Ingredients

• one quart of chicken consommé
• two tablespoonfuls of poached tapioca
• eighteen profiterolles
• garnish them, inside, with a foie-gras and truffle purée

Method

1. 1

   Prepare one quart of chicken consommé, slightly thickened with two tablespoonfuls of poached tapioca.

2. 2

   Make eighteen profiterolles from pate a choux without sugar, bake them in a moderate oven, keeping them very crisp, and garnish them with foie-gras and truffle purée.

3. 3

   When about to serve, pour the consommé into the soup-tureen, and dish the profiterolles separately.

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 ROSSINI Prepare one quart of chicken consommé, slightly thickened with two tablespoonfuls of poached tapioca strained through linen. Make eighteen profiterolles, from pate a choux without sugar (No. 2374), to the size of hazel-nuts. Bake them in a moderate oven, keeping them very crisp, and garnish them, inside, with a foie-gras and truffle purée

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