Consommé aux Diablotins
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- twelve slices one-quarter inch thick
- one-quarter pint of Béchamel
- one quart of chicken consommé
Cook safely
- 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
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- Cut a French soup “flute” into twelve slices one-quarter inch thick.
- Reduce about one-quarter pint of Béchamel to a thick consistence;
- add thereto, away from the fire, two heaped tablespoonfuls of grated Gruyère cheese, and season with a little cayenne.
- Garnish the slices of soup “flute” with this preparation, arranged in the form of a dome, upon a tray, and set it to glaze a few minutes before serving.
- Pour one quart of chicken consommé into the soup-tureen, and add the diablotins.
Plating
Cookware for this recipe
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Chef's knife
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Grater