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Consommé Messaline

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. one quart of chicken consommé
  2. Cut
  3. two tablespoonfuls of Spanish capsicum
  4. two tablespoonfuls of poached rice
  5. one-quarter pint of tomato essence

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.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • 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

  1. Prepare one quart of chicken consommé, and add thereto, while clarifying, one-quarter pint of tomato essence, obtained by reducing the moisture contained by the tomato to a syrup.
  2. Put into the soup-tureen twelve small, freshly-poached cocks’ combs, two tablespoonfuls of Spanish capsicum cut into a julienne and poached in the consommé if fresh (this should have been previously grilled, with the view of removing the skins), and two tablespoonfuls of poached rice, every grain of which should be distinct.
  3. Pour the boiling consommé over this garnish.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Chef's knife
  • Cutting board