Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Consomme Demidoff
From Soyer's standard cookery, 1912
Serves 6
Ensure quenelles are well-seasoned.
A modern interpretation · AI-generated from the original record
Ingredients
- a good tablespoonful of carrot
- the same quantity of turnip pearls
- one quart of boiling chicken consomme
- the same quantity of peas
- small, poached, chicken forcemeat quenelles with herbs
Method
Pick out carrot and turnip pearls, cook them, and place in the soup-tureen with peas and quenelles.
Pour boiling consomme over and add chervil.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 8. The excerpt below is the record exactly as published.
Consomme Demidoff. With the small spoon-cutter, pick out a good tablespoonful of carrot, and the same quantity of turnip pearls. Cook these vegetables in the customary way, and put them in the soup- tureen, the same quantity of peas, and small, poached, chicken forcemeat quenelles with herbs. Pour one quart of boiling chicken consomme
Cook this with the app: pantry check, scaling, and the assistant.