Consommé Souveraine
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
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.
Method
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- Have ready one quart of chicken consommé.
- Make ten large quenelles from chicken forcemeat, and stuff them with a very fine brunoise, proceeding as follows:—Line a dessertspoon with a thin coat of forcemeat, and garnish the centre with the brunoise, previously cooked in consommé, and cold.
- Cover the brunoise with a layer of forcemeat, shaping it like a dome;
- insert another dessertspoon dipped into hot water under the quenelle, and transfer the latter to a buttered sautépan.
- Repeat the operation until the required number of quenelles have been moulded.
- Allow eight minutes for the poaching of these quenelles;
- put them into the soup-tureen with two tablespoonfuls of peas;
- pour thereon the boiling consommé, and add a pinch of chervil pluches.
Plating
Cookware for this recipe
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Frying pan
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Saucepan