Consomme with Darioles (aux Darioles)

Ingredients

• 6oz. of lean cooked ham
• 2 table-spoonfuls of thick bechamel sauce
• the yolks of six eggs
• 4 table-spoonfuls of tomato puree
• a little cayenne
• two eggs
• 6 table-spoonfuls of Consomme
• 2 table-spoonfuls of Madeira wine
• 2qts. of chicken Consomme
• 1 breakfast-cupful of freshly-boiled green peas

Method

1. 1

   Pound the ham in a mortar and mix with bechamel, egg yolks, tomato puree, cayenne, and whole eggs.

2. 2

   Strain into a basin, mix in Consomme and Madeira.

3. 3

   Pour into buttered dariole-moulds and poach in a bain-marie.

4. 4

   Serve with boiling Consomme and peas.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 460. The excerpt below is the record exactly as published.

Consomme with Darioles (aux Darioles).— Put into a mortar 6oz. of lean cooked ham, pound it well, and mix in 2 table-spoonfuls of thick bechamel sauce, the yolks of six eggs, 4 table-spoonfuls of tomato puree, a little cayenne, and two eggs. Strain the preparation through a fine sieve into a basin, and mix in 6 table-spoonfuls of Consomme and 2 table- spoonfuls of Madeira wine ; turn into well-buttered dariole- moulds, put them in the bain-marie, or in a saucepan of boiling- water, and let them poach. Have ready 2qts. of chicken Consomme. Turn the preparation out of the moulds, cut it into quarters, put these in a soup-tureen with 1 breakfast-cupful of freshly-boiled green peas

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