Duchess Consomme (a la Duchesse)
From The encyclopædia of practical cookery, 1890
Serves 6
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 463. The excerpt below is the record exactly as published.
Duchess Consomme (a la Duchesse). - Rub a small baking- sheet with butter, cover it with 4oz. of choux-paste rolled out about jin. thick, cook in the oven for six minutes, and then cover the paste with forcemeat in small lumps at a little distance apart, pressed through a cornet. Cut the paste with »a paste-cutter into twelve equal-sized pieces, each piece holding a lump of the forcemeat, put them in the tureen, pour lqt. of boiling Consomme over
Cook this with the app: pantry check, scaling, and the assistant.