Chapter XIII · Soups · No. 561
561—Consommé Diplomate
Roll into small sausage-form three oz. of chicken forcemeat, finished with crayfish butter. Poach the sausages, cut them into thin roundels, and put them into the soup-tureen with one dessertspoonful of very black truffle, cut in julienne-fashion.
Pour over this garnish one quart of boiling chicken consommé, thickened with two tablespoonfuls of poached tapioca, strained through linen.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 561, p. 204. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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