CookEat Recipe
Consommé Veneur
Consommé Veneur Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2983. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : No2446 egg garnish centre≥74°C before cutting; reheat broth safely without rubberizing garnish. No52 optionally mentions chicken/beef parings or bones if available. This documented execution omits them; they are a non-executed historical option, not a required input or an additional meat batch. Limites : Parent consommé yield after royale draw, lettuce shrink and royale piece count unknown.
Method
Steps
Step 1
Make No52 ONCE from embedded raw beef/vegetables: initial near-covering cold-water infusion refrigerated one-hour guide; heat and stir FIVE minutes, add separate measured boiling water, simmer ninety-minute guide, cloth-strain and measure FINISHED consommé.
Step 2
Make No2446 royale ONCE with one whole egg plus one EXTRA yolk, one measured gill FINISHED No52 broth, one gill cream, salt/cayenne and unmeasured nutmeg. Strain into four buttered moulds, set in half-height hot water, bake oven ajar ten-minute historical guide to egg centre≥74°C; cool, unmould, cut and measure FINISHED garnish.
Step 3
After measuring and drawing ONE GILL FINISHED No52 for No2446 royale, keep the actual REMAINING FINISHED No52 gently simmering. Trim/wash lettuce and cut into julienne; cook in tablespoon butter ten-minute guide.
Step 4
Add cooked lettuce, tarragon/chervil leaves and already FINISHED cut No2446 royale garnish to remaining soup. Boil THREE-minute historical guide only if the royale remains intact and safe; serve actual measured tureen. Do not make a second No52 batch.
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