Consommé Deslignac
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- three tablespoonfuls of poached tapioca
- Lettuces
- a pinch of chervil pluches
- Cut
- one quart of boiling chicken consommé
- Cream
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.
- 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 (1) two small, stuffed lettuces, rolled into sausage form and poached;
- (2) two baba-moulds of royale with cream.
- Cut the royale into small, regular dice;
- trim the lettuce, and cut it into slices;
- put this garnish into the soup-tureen, and pour thereon one quart of boiling chicken consommé, thickened with three tablespoonfuls of poached tapioca, strained through linen.
- Add a pinch of chervil pluches.
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