Consommé Divette
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Crustaceans
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 two baba-moulds of royale made from crayfish velouté, eighteen small quenelles of smelt forcemeat, moulded to the shape of pearls, and one tablespoonful of small pearls of very black truffle.
- Cut the royale into oval slices, and put these into the soup with the poached quenelles and the truffle pearls.
- Pour one quart of very clear, boiling consommé over the garnish.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife