Consomme Sevigne

Ingredients

• 2 quarts of chicken consomme
• ½ cooked chicken
• 1 oz. rice
• 1 gill veloutee sauce
• 2 whole eggs
• 4 yolks
• ½ gill cream
• pepper
• salt
• grated nutmeg
• 1 gill cooked peas
• a few cooked French beans

Method

1. 1

   Free the chicken from bones, skin, and sinews; cut the meat into small pieces and pound in a mortar; cook the rice in rich stock, and when done strain off and pound with the chicken; add the sauce, mix well, and put in a basin; work in the eggs and cream, season to taste with pepper, salt, and nutmeg.

2. 2

   Pass this through a fine sieve.

3. 3

   Fill eight or ten very small well buttered timbale or dariole moulds with the mixture.

4. 4

   Stand them in a saute-pan half filled with boiling water.

5. 5

   Cook slowly for half an hour.

6. 6

   Turn out on a dish or wet cloth.

7. 7

   Cut the shapes crossways into three or four equal pieces, put them into a hot soup-tureen, with the peas and beans — the latter cut into small dice — pour over the consomme, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 98. The excerpt below is the record exactly as published.

Consomme Sevigne. — 2 quarts of chicken consomme , ^ cooked chicken, oz. rice, 1 gill veloutee sauce, 2 whole eggs and 4 yolks, ^ gill cream, pepper, salt, grated nutmeg, 1 gill cooked peas, a few cooked French beans

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