Consommé Saint Hubert
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 SAINT HUBERT Take one quart of game consommé, prepared with venison fumet. Finish the consommé, at the time of serving, with one- quarter pint of Marsala. Make three dariole-moulds of royale from a preparation con- sisting of one-third of the whole of venison purée, one-third of lentil purée, and one-third of reduced game Espagnole. Poach the royale in a small Charlotte mould, and, when it has cooled, cut it up with a fancy-cutter of the shape of a cross. Put the crosses of royale into the soup-tureen with two table- spoonfuls of a julienne consisting of fillets of har
Cook this with the app: pantry check, scaling, and the assistant.