Consommé Macdonald
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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one quart of highly seasoned beef consommé
- two tablespoonfuls of cucumbers
Possible health benefits
General information, not medical advice.
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Cucumber
Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of protein · 0.7 g per 100 g, 17% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
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 (1) one quart of highly seasoned beef consommé, (2) two dariole-moulds of brain-purée royale;
- (3) two tablespoonfuls of cucumbers cut into small dice and cooked in consommé until the latter is reduced to a glaze;
- (4) five little ravioles garnished with chicken forcemeat combined with a third of its volume of spinach.
- Put these ravioles to poach in salted boiling water twelve minutes before serving.
- Put into the soup-tureen the royale of brains cut into roundels one-third inch thick, the dice of cucumber, and the ravioles poached and well drained.
- Pour the boiling beef consommé over this garnish just before serving.
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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Colander