Consommé Rothschild
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 127. The excerpt below is the record exactly as published.
CONSOMME ROTHSCHILD Have ready one quart of game consommé, prepared with pheasant fumet. Add thereto, when about to serve, one-quarter pint of reduced Sauterne. Make two dariole-moulds of royale from a preparation consisting of one-third of the whole of purée of pheasant, one-third of chestnut purée, and one-third of pheasant salmis sauce. Poach the royale; cut it into grooved roundels, and place these in the soup-tureen with one table- spoonful of a julienne of fillets of pheasant
Cook this with the app: pantry check, scaling, and the assistant.