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Crème Reine-margot

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • one-half pint of chicken purée
  • one pint of thin Béchamel
  • one and one-half pints of white consommé
  • three oz. of forcemeat

Method

  1. Mix one-half pint of chicken purée with one pint of thin Béchamel.
  2. Rub through tammy;
  3. add one and one-half pints of white consommé and one-quarter pint of almond milk (No.
  4. 678).
  5. Heat without allowing to boil, and finish with cream.
  6. Garnish with very small grooved quenelles of chicken forcemeat combined with one oz.
  7. of pistachio purée per three oz.
  8. of forcemeat.