Consommé Diplomate
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- two tablespoonfuls of poached tapioca
- Crayfish
- Butter
- one dessertspoonful of very black truffle
- one quart of boiling chicken consommé
- three oz. of chicken forcemeat
- Cut
Contains
CrustaceansMilk
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Roll into small sausage-form three oz.
- of chicken forcemeat, finished with crayfish butter.
- Poach the sausages, cut them into thin roundels, and put them into the soup-tureen with one dessertspoonful of very black truffle, cut in julienne-fashion.
- Pour over this garnish one quart of boiling chicken consommé, thickened with two tablespoonfuls of poached tapioca, strained through linen.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Sieve