Consommé Souveraine
From A guide to modern cookery, 1909
Serves 6
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 SOUVERAINE Have ready one quart of chicken consommé. Make ten large quenelles from chicken forcemeat, and stuff them with a very fine brunoise, proceeding as follows :—Line a dessertspoon with a thin coat of forcemeat, and garnish the centre with the brunoise, previously cooked in consommé, and cold. Cover the brunoise with a layer of forcemeat, shaping it like a dome; insert another dessertspoon dipped into hot water under the quenelle, and transfer the latter to a buttered sautépan. Repeat the operation until the required number of quenelles have been moulded. Allow eight minutes for the poaching of these: quenelles; put them into the soup-tureen with two tablespoonfuls of peas
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Cook this with the app: pantry check, scaling, and the assistant.