Chapter XIII · Soups · No. 560
560—Consommé aux Diablotins
Cut a French soup “flute” into twelve slices one-quarter inch thick. Reduce about one-quarter pint of Béchamel to a thick consistence; add thereto, away from the fire, two heaped tablespoonfuls of grated Gruyère cheese, and season with a little cayenne.
Garnish the slices of soup “flute” with this preparation, arranged in the form of a dome, upon a tray, and set it to glaze a few minutes before serving.
Pour one quart of chicken consommé into the soup-tureen, and add the diablotins.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 560, p. 204. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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