Potage Derby
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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- one-half pint of white consommé
- three oz. of butter
- one tablespoonful of little truffle pearls
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
Chef Wood
-
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- Add one-half pint of Soubise purée (No.
- 104) to one pint of “Crème de Riz” (No.
- 711) flavoured with a very little curry.
- Rub the whole through tammy.
- Add one-half pint of white consommé, and heat without boiling.
- Complete, when about to serve, with an ordinary leason and three oz.
- of butter.
- Garnish with twelve small quenelles of chicken forcemeat combined with one-third of its volume of foie-gras purée, one tablespoonful of little truffle pearls, and an equal quantity of poached rice, each grain of which must be kept distinct and separate.
Plating
Cookware for this recipe
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Saucepan