Chapter XIII · Soups · No. 590
590—Consommé Nesselrode
Have ready one quart of game consommé, prepared with hazel-hen fumet. Poach two baba-moulds of royale made from chestnut purée with two small tablespoonfuls of game salmis sauce added thereto; cut it into roundels half-inch thick, and trim these with a grooved fancy-cutter.
Put them into the soup-tureen with two tablespoonfuls of a julienne of hazel-hen fillets, the same quantity of a julienne of mushrooms, and pour thereon the boiling game consommé.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 590, p. 212. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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