Consommé Olga
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
No ratings yet
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 excellent ordinary consommé
- one-quarter pint of port wine
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Prepare one quart of excellent ordinary consommé, and add thereto, when about to serve and away from the fire, one-quarter pint of port wine.
- Also cut into a fine julienne the quarter of a small celeriac, the white of a leek, and the red part only of a small carrot.
- Stew this julienne in butter and complete its cooking in consommé, reducing the latter to a glaze.
- When about to serve put this julienne in a soup tureen, add a few tablespoonfuls of a julienne of salted gherkins, and pour thereon the consommé with port.
Plating
Cookware for this recipe
-
Chef's knife
-
Cutting board