Consommé Villeneuve
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
GlutenEggs
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.
- 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.
- 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
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- Have ready one quart of chicken consommé.
- Prepare the following garnish:—Two small blanched lettuces, stuffed with chicken forcemeat combined with braised and chopped salted tongue;
- two dariole-moulds of ordinary royale, and two pancakes coated with a layer of chicken forcemeat, which should be placed in the front of the oven for a few moments with the view of poaching the forcemeat.
- Put the cut-up lettuces, the pancakes cut into small, narrow lozenges, and the royale cut into pastils, into the soup-tureen;
- and, when about to serve, pour the boiling consommé over the whole.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Cutting board