Consommé Marguerite
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
- two tablespoonfuls of chicken forcemeat
- a teaspoonful of raw forcemeat
- one tablespoonful of small
- one quart of very clear
Method
- Take two tablespoonfuls of chicken forcemeat with cream, and roll it into sausage-form on the floured mixing-board.
- Put the sausage to poach.
- Rub the yolk of an egg through a fine sieve, and cohere it with half a teaspoonful of raw forcemeat.
- Having poached and cooled the chicken sausage, cut it into thin roundels, and stamp each roundel with a fancy-cutter to the shape of a marguerite.
- Arrange the marguerites on a dish, and lay in the middle of each a bit of the egg and forcemeat, in imitation of the flower-centre.
- Put these marguerites into the soup-tureen with one tablespoonful of small, green asparagus cut into lengths of one inch.
- When about to serve, pour one quart of very clear, boiling chicken consommé over this garnish.