Chapter XIII · Soups · No. 612
612—Consommé Sévigné
Keep one quart of very clear chicken consommé very warm.
Prepare ten quenelles of chicken forcemeat, moulded by means of a small coffee-spoon, and poach them; also have ready four braised lettuces.
Put the quenelles, the lettuce cut into small sections and properly trimmed, and one tablespoonful of peas into the soup-tureen; pour therein the boiling consommé and a pinch of chervil pluches.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 612, p. 219. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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