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Consomme with Noques (aux Noques)
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 461. The excerpt below is the record exactly as published.
Consomme with Noques (aux Noques). — Put Jgall. of Con- somme into a stewpan over the fire ; cut Jib. of raw veal into slices, chop the meat very fine, put it into a mortar with 5oz. of butter, and pound well ; rub this into a puree through a fine sieve, put the puree back into the mortar, season it with salt and pepper to taste and a few spices, and add to it about three-quarters its bulk of choux-paste, made thick with eggs and a handful of finely-grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.