Consomme with Biscottes

Ingredients

• 11b. of butter
• the yolks of four eggs
• Jib. of flour
• 2qts. of either game, poultry, or fish Consomme

Method

1. 1

   Warm the butter and beat until creamy.

2. 2

   Stir in yolks one by one, then mix in flour and whipped egg whites.

3. 3

   Spread on a baking sheet and bake.

4. 4

   Heat the Consomme, cut the biscotte into squares, and serve with the soup.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 459. The excerpt below is the record exactly as published.

Consomme with Biscottes. — Slightly warm 11b. of butter, and beat it with a spoon till creamy ; stir in one by one the yolks of four eggs, and when frothy, mix in gradually Jib. of flour and the well- whipped whites of the four eggs ; season the mixture with salt and grated nutmeg. Butter a baking-sheet, dust some flour over it, spread the mixture on it to about Jin. in thickness, and bake in a slow oven. Heat 2qts. of either game, poultry, or fish Consomme

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