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Consommé Rothschild

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France

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

Ingredients 5 ingredients

  1. one-quarter pint of reduced Sauterne
  2. one quart of game consommé
  3. Cut
  4. Fillets
  5. Chestnut
Contains Tree nuts Read from the ingredients, not verified. Check labels.

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.
  • 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. Have ready one quart of game consommé, prepared with pheasant fumet.
  2. Add thereto, when about to serve, one-quarter pint of reduced Sauterne.
  3. Make two dariole-moulds of royale from a preparation consisting of one-third of the whole of purée of pheasant, one-third of chestnut purée, and one-third of pheasant salmis sauce.
  4. Poach the royale;
  5. cut it into grooved roundels, and place these in the soup-tureen with one tablespoonful of a julienne of fillets of pheasant.
  6. When about to serve, pour the boiling consommé over the garnish.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board