Consommé Mercédès
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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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 3 ingredients
- one quart of chicken consommé
- one-half pint of sherry
- two tablespoonfuls of capsicum
Cook safely
- 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 one quart of chicken consommé with pimentos, combined, at the last minute, away from the fire, with one-half pint of sherry.
- Put into the soup-tureen two tablespoonfuls of capsicum, cut in fine julienne-fashion and short, and some small, freshly-cooked cocks’ combs.
- When about to serve, pour the consommé over this garnish.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board