Consommé Boïeldieu
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
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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- Prepare eighteen chicken-forcemeat quenelles, moulded by means of a small teaspoon;
- some should be stuffed with foie-gras purée, moistened with a little velouté;
- others with chicken purée;
- and yet others with truffle purée—in short, six of each kind.
- Place these, one by one, on a buttered sauté-pan;
- poach them, drain them, and put them in the soup-tureen with a tablespoonful of white chicken-meat, cut into dice.
- When about to serve, pour one quart of chicken consommé, thickened as above with tapioca, over the garnish.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Colander