Consommé Alexandra
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- One tablespoonful of white chicken-meat
- one tablespoonful of lettuce chiffonade
- one tablespoonful of small chicken quenelles
- a quart of excellent chicken consommé ready
- Meat cut
- three tablespoonfuls of poached tapioca
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
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- Have a quart of excellent chicken consommé ready;
- add thereto, in order to thicken it slightly, three tablespoonfuls of poached tapioca, strained through muslin, and very clear.
- Put the following garnish into the soup-tureen: One tablespoonful of white chicken-meat cut in fine julienne-fashion, one tablespoonful of small chicken quenelles, grooved and long in shape, and one tablespoonful of lettuce chiffonade.
- Pour the boiling consommé upon this garnish, and send to the table immediately.
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