Consommé a la Bohémienne
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- three tablespoonfuls of tapioca
- a quart of chicken consommé
- Cut
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Prepare three dariole-moulds of foie-gras royale, and twelve profiterolles (No.
- 218) of the size of hazel-nuts, the latter being made very crisp.
- When the royale is cold, cut it into little, regular squares, and put these into the soup-tureen.
- When about to serve, pour over this garnish a quart of chicken consommé, thickened by means of three tablespoonfuls of tapioca, poached and strained through linen.
- Send the profiterolles to the table separately, and very hot.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Sieve