Chapter XIII · Soups · No. 587
Built upon: No. 218Profiterolles for SoupsNo. 2373Ordinary Pâte à ChouxNo. 215Chiffonade
587—Consommé Monte Carlo
Make and poach thirty small quenelles of chicken forcemeat; cisel and stew in butter the heart of one lettuce; prepare twelve little No. 218, Profiterolles for Soups of No. 2373, Ordinary Pâte à Choux, the size of hazel-nuts, and cook them, taking care to keep them crisp.
Put the quenelles and the lettuce No. 215, Chiffonade into the soup-tureen; pour thereon one quart of very clear, boiling, chicken consommé, and add a pinch of chervil pluches.
Serve the No. 218, Profiterolles for Soups separately and very hot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 587, p. 211. London: William Heinemann. Translation of Le Guide Culinaire (1903).