Consommé Rossini
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- one quart of chicken consommé
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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.
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 chicken consommé, slightly thickened with two tablespoonfuls of poached tapioca strained through linen.
- Make eighteen profiterolles, from pâte à choux without sugar (No.
- 2374), to the size of hazel-nuts.
- Bake them in a moderate oven, keeping them very crisp, and garnish them, inside, with a foie-gras and truffle purée.
- When about to serve, pour the consommé into the soup-tureen, and dish the profiterolles separately, after having placed them in good time in the front of the oven, so that they may reach the table very hot.
Plating
Cookware for this recipe
-
Saucepan
-
Sieve