Potage Sarah Bernhardt

Ingredients

• three tablespoonfuls of tapioca
• one quart of boiling chicken consommé
• twenty small quenelles from chicken forcemeat
• twelve roundels, the size of a penny

Method

1. 1

   Sprinkle three tablespoonfuls of tapioca into one quart of boiling chicken consommé, and leave to poach gently for fifteen or eighteen minutes.

2. 2

   Make twenty small quenelles from chicken forcemeat, poach them.

3. 3

   Cut twelve roundels from a piece of beef-marrow, and poach them in the consommé.

4. 4

   Put the drained quenelles and the poached roundels of marrow into the soup-tureen; add one tablespoonful of a julienne of very black truffles, and the same quantity of asparagus-heads.

5. 5

   Pour the boiling consommé with tapioca over this garnish.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 127. The excerpt below is the record exactly as published.

POTAGE SARAH BERNHARDT Sprinkle three tablespoonfuls of tapioca into one quart of boiling chicken consommé, and leave to poach gently for fifteen or eighteen minutes. SOUPS 219 Make twenty small quenelles from chicken forcemeat, finished by means of crayfish butter, and mould them to the shape of small, grooved meringues. Poach these quenelles. Cut twelve roundels, the size of a penny

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