Chapter XIII · Soups · No. 603
Built upon: No. 218Profiterolles for Soups
603—Consommé aux Profiterolles
Prepare forty very dry profiterolles (No. 218, Profiterolles for Soups), and add an excellent chicken consommé to them at the last moment.
The No. 218, Profiterolles for Soups may also be made to the size of walnuts, in which case they may be stuffed with a purée of chicken, foie gras, &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 603, p. 216. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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