Potage Sarah Bernhardt
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Forcemeat
- one quart of boiling chicken consommé
- Crayfish
- Cut
- Marrow
- three tablespoonfuls of tapioca
- Butter
Contains
CrustaceansMilk
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
Chef Wood
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- Sprinkle three tablespoonfuls of tapioca into one quart of boiling chicken consommé, and leave to poach gently for fifteen or eighteen minutes.
- Make twenty small quenelles from chicken forcemeat, finished by means of crayfish butter, and mould them to the shape of small, grooved meringues.
- Poach these quenelles.
- Cut twelve roundels, the size of a penny, from a piece of beef-marrow, and poach them in the consommé.
- Put the drained quenelles and the poached roundels of marrow into the soup-tureen;
- add one tablespoonful of a julienne of very black truffles, and the same quantity of asparagus-heads.
- Pour the boiling consommé, with tapioca, over this garnish.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander