Chapter XIII · Soups · No. 543
Built upon: No. 218Profiterolles for Soups
543—Consommé à la Bohémienne
Prepare three dariole-moulds of foie-gras royale, and twelve profiterolles (No. 218, Profiterolles for Soups) of the size of hazel-nuts, the latter being made very crisp.
When the royale is cold, cut it into little, regular squares, and put these into the soup-tureen.
When about to serve, pour over this garnish a quart of chicken consommé, thickened by means of three tablespoonfuls of tapioca, poached and strained through linen.
Send the No. 218, Profiterolles for Soups to the table separately, and very hot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 543, p. 199. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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