Consomme with Profiteroles a la Erickzen

Ingredients

• two quarts of rich clear consomme
• flavored with sherry
• cauliflower
• green peas
• one half tablespoon butter
• one half cup water
• one half cup flour
• two eggs
• two tablespoons of Parmesan cheese
• one cup of the forcemeat

Method

1. 1

   Have the consomme ready and hot.

2. 2

   Heat the cauliflower and peas.

3. 3

   When ready to serve, put a rose of the cauliflower, a profiterole, and a few peas in each plate.

4. 4

   If served in a tureen, put the cauliflower and peas in the bottom and pour the consomme on top.

5. 5

   Serve the profiteroles on a separate dish with the soup.

6. 6

   To make the profiteroles, boil water and butter, add flour, stir until glossy, let cool, then mix in eggs one at a time.

7. 7

   Fry small amounts of batter until puffed.

8. 8

   Fill with chicken forcemeat mixed with Parmesan.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 44. The excerpt below is the record exactly as published.

Consomme with Profiteroles a la Erickzen Consomme aux Profiteroles a la Erickzen Have two quarts of rich clear consomme flavored with sherry, cauliflower, green peas, and profiteroles for garnishing. How to Make It. Have the consomme ready, and hot. Heat the cauliflower and peas. When ready to serve put a rose of the cauliflower, a profiterole, and a few peas in each plate. If served in a tureen put the cauliflower and peas in the bottom of the tureen and pour the consomme on the top, and serve the profiteroles on a separate dish with the soup. How to Make the Profiteroles. One half tablespoon butter, one half cup water, one half cup flour, two eggs. Put the water and the butter in a pan on the stove; when boiling add the flour and stir until it looks glossy. Take off the stove and let stand until cold. When cold, work in the two eggs, one at a time, and stir five minutes for each egg. Put fat in a deep frying pan, when beginning to 'get warm put a small one half teaspoon of the batter in at a time, but not too many at once as it does not give them room to swell, and do not have the fat too hot before they have got sufficiently puffed. When done, take some cold cooked chicken forcemeat; stir and mix with it two tablespoons of Parmesan cheese to one cup of the forcemeat

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