Consommé Imperiale
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
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 three dariole-moulds of mousseline forcemeat of fowl (No.
- 195), and put it to poach in a small Charlotte mould.
- When quite cold, cut it, by means of a cutter, into roundels the size of a penny, and put these in the soup-tureen with six small blanched cocks’ combs and three sliced cocks’ kidneys, and two tablespoonfuls of very green peas.
- Pour over this garnish one quart of chicken consommé, thickened with three tablespoonfuls of poached tapioca strained through linen.
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