Consommé Sevigne
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 SEVIGNE Keep one quart of very clear chicken consommé very warm. Prepare ten quenelles of chicken forcemeat, moulded by means of a small coffee-spoon, and poach them; also have ready four braised lettuces. Put the quenelles, the lettuce cut into small sections and properly trimmed, and one tablespoonful of peas
Cook this with the app: pantry check, scaling, and the assistant.