Chapter XIII · Soups · No. 609
609—Consommé Rothschild
Have ready one quart of game consommé, prepared with pheasant fumet. Add thereto, when about to serve, one-quarter pint of reduced Sauterne. Make two dariole-moulds of royale from a preparation consisting of one-third of the whole of purée of pheasant, one-third of chestnut purée, and one-third of pheasant salmis sauce. Poach the royale; cut it into grooved roundels, and place these in the soup-tureen with one tablespoonful of a julienne of fillets of pheasant.
When about to serve, pour the boiling consommé over the garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 609, p. 218. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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