Chapter XIII · Soups · No. 585
Built upon: No. 2255Riz Pilaff
585—Consommé Mireille
Add one tablespoonful of very concentrated tomato purée to three oz. of chicken forcemeat; roll this preparation into the form of a somewhat large sausage, and poach it. When cold, cut it into roundels, one-quarter inch thick, and stamp each roundel with an oval fancy-cutter in the shape of a medallion. Put these medallions in the soup-tureen with two tablespoonfuls of saffroned pilaff rice (No. 2255, Riz Pilaff), and, when about to serve, pour thereon one quart of very clear, boiling chicken consommé.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 585, p. 211. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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