Chapter XIII · Soups · No. 573
Built upon: No. 195Fine Chicken Forcemeat or “Mousseline”No. 273Blanchings
573—Consommé Imperiale
Prepare three dariole-moulds of mousseline forcemeat of fowl (No. 195, Fine Chicken Forcemeat or “Mousseline”), and put it to poach in a small Charlotte mould.
When quite cold, cut it, by means of a cutter, into roundels the size of a penny, and put these in the soup-tureen with six small No. 273, Blanchings cocks’ combs and three sliced cocks’ kidneys, and two tablespoonfuls of very green peas.
Pour over this garnish one quart of chicken consommé, thickened with three tablespoonfuls of poached tapioca strained through linen.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 573, p. 207. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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