Consommé a L’infante
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- one quart of boiling chicken consommé
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- With some pâte à choux (No.
- 2374) prepare eighteen profiterolles of the size of hazel-nuts.
- Cook them, taking care to keep them very crisp, and stuff them when cold with purée de foie gras moistened with velouté.
- Put two tablespoonfuls of a fine julienne of mild capsicum into the soup-tureen, and pour thereon one quart of boiling chicken consommé, moderately thickened with poached tapioca strained through linen.
- Serve the profiterolles of foie gras separately, after having heated them in the front of the oven.
- N.B.—The garnish of Consommé à l’Infante may consist only of the profiterolles, and the julienne of capsicum may be suppressed;
- this is a matter of taste.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve