Consommé Célestine
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
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
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- Prepare one quart of chicken consommé, and add thereto three small tablespoonfuls of poached tapioca, strained through fine linen.
- For the garnish make three pannequets (No.
- 2403 and 2476) without sugar, and spread over each a thin coating of chicken forcemeat with cream.
- Place one on top of the other, sprinkle the layer of forcemeat on the uppermost one with finely-chopped, very black truffles, and place in the front of the oven for a few minutes, in order to poach the forcemeat.
- Stamp the pannequets out with an even fancy-cutter about one inch in diameter.
- Put the pieces into a soup-tureen, and, when about to serve, pour in the boiling consommé.
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