Consommé Germaine
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Cut
- Cream
- Butter
- one quart of boiling chicken consommé over
- a tablespoonful of Mirepoix stewed
- Forcemeat
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 two dariole-moulds of royale made from a purée of very green peas, combined with a tablespoonful of Mirepoix stewed in butter, and a strong pinch of small, chervil pluches;
- eighteen small quenelles of chicken forcemeat with cream, moulded to the form of pastils.
- When the royale is cold, cut it into regular roundels, and put these into the soup-tureen with the poached quenelles.
- When about to serve, pour one quart of boiling chicken consommé over the garnish.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife