Consommé Douglas
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one quart of boiling
- Cut
- Sweetbread
- two tablespoonfuls of very green asparagus-heads
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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- With an even cutter, the size of a penny, cut up some braised and cooled sweetbread into twelve roundels one-third inch thick;
- with the same cutter cut out twelve more roundels from some cooked artichoke-bottoms, and put the whole into the soup-tureen with two tablespoonfuls of very green asparagus-heads.
- When about to serve, pour one quart of boiling, highly seasoned, ordinary consommé upon the garnish.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife