Consommé Jacqueline
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one tablespoonful of peas
- one tablespoonful of rice
- a stick of celery
- a pinch of salt
- one oz. of butter
- one and one-half pints of white consommé
- two oz. of small parboiled cabbages
- one tablespoonful of sorrel
- one pinch of chervil pluches
- two medium-sized carrots
Method
- With a small spoon-cutter, pick from out some carrots twenty-four little oval pellets, which should be cooked in the consommé.
- Prepare two baba-moulds of royale with cream.
- Put into the soup-tureen the pellets of carrots and the royale cut to the shape of pastils, one tablespoonful of peas, the same quantity of very green asparagus-heads, and one tablespoonful of rice.
- When about to serve, pour one quart of boiling chicken consommé over this garnish.
- 576a—CONSOMMÉ JULIENNE Cut into fillets, two inches in length, the red part only of two medium-sized carrots, one medium-sized turnip, one leek, half a stick of celery, some cabbage leaves, and half an onion.
- Season these vegetables with a pinch of salt and as much castor sugar;
- stew them in one oz.
- of butter;
- moisten with one and one-half pints of white consommé, and then add two oz.
- of small parboiled cabbages, cut after the manner of the other vegetables.
- Finish the cooking gently, removing the grease the while, and complete with one small tablespoonful of very green, cooked peas, one tablespoonful of sorrel and lettuce chiffonade, and one pinch of chervil pluches.