Chapter XIII · Soups · No. 608
Built upon: No. 218Profiterolles for SoupsNo. 2374Common Pâte à Choux (for Souffléd Fritters, Gnochi, Potatoes à la Dauphine)
608—Consommé Rossini
Prepare one quart of chicken consommé, slightly thickened with two tablespoonfuls of poached tapioca strained through linen.
Make eighteen No. 218, Profiterolles for Soups, from pâte à choux without sugar (No. 2374, Common Pâte à Choux (for Souffléd Fritters, Gnochi, Potatoes à la Dauphine)), to the size of hazel-nuts. Bake them in a moderate oven, keeping them very crisp, and garnish them, inside, with a foie-gras and truffle purée.
When about to serve, pour the consommé into the soup-tureen, and dish the No. 218, Profiterolles for Soups separately, after having placed them in good time in the front of the oven, so that they may reach the table very hot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 608, p. 218. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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