Chapter XIII · Soups · No. 586
Built upon: No. 215ChiffonadeNo. 2322Paillettes au Parmesan
586—Consommé Mirette
Make eighteen quenelles of chicken forcemeat in the shape of large pearls, and poach them. Prepare two tablespoonfuls of lettuce No. 215, Chiffonade (the heart of one lettuce cut julienne-fashion and stewed in butter); make eighteen paillettes with Parmesan (No. 2322, Paillettes au Parmesan), and put them in a very hot oven eight or ten minutes before serving.
Put the poached quenelles and the lettuce No. 215, Chiffonade into the soup-tureen; pour thereon one quart of boiling consommé of the Petite Marmite, and one pinch of chervil pluches.
Send the No. 2322, Paillettes au Parmesan au Parmesan to the table separately, and have them very hot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 586, p. 211. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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