Consomme Sevigne

Ingredients

• half a breast of a cooked fowl
• two whole eggs
• the yolks of two others
• one cup of milk and cream mixed
• salt
• cayenne pepper
• a little grated nutmeg

Method

1. 1

   Pound the cooked fowl into pulp.

2. 2

   Add eggs, milk and cream, salt, cayenne, and nutmeg.

3. 3

   Strain through a fine sieve.

4. 4

   Butter small tin tartelette moulds and fill them three-quarters full.

5. 5

   Stand moulds in a flat pan with water and cover with paper.

6. 6

   Cook slowly in a moderate oven until solid.

7. 7

   Remove from moulds while hot and place in hot consomme.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 5. The excerpt below is the record exactly as published.

CONSOMME SEVIGNE^S Take half a breast of a cooked fowl. Pound it into pulp. Add to it two whole eggs and the yolks of two others, also one cup of milk and cream mixed, salt, cayenne pepper, and a little grated nutmeg

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