CookEat Recipe
Consommé Massina
Clear consommé with sliced chestnut-flour cream custards, sherry and truffle liquor. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2118. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Verify egg custard74°C and safe hot broth; identify food-grade chestnut flour and truffle liquor. Limites : No52 final volume, mould capacity, chestnut-flour tablespoon mass and pudding slices/portions unknown.
Method
Steps
Step 1
Make No52 once from its embedded raw beef, vegetables and herbs: cold infuse under refrigeration one hour, stir while heating five minutes, add separate boiling water, simmer ninety minutes and strain/measure FINISHED consommé. Keep safely simmering.
Step 2
Heat one-and-a-half gills cream to near boiling, whisk in three tablespoons chestnut flour and boil five minutes. Off heat add custard seasonings, two yolks and FIRST two tablespoons sherry, mix one minute. Strain into FOUR lightly buttered moulds, bake in half-height hot-water bath ten-minute guide with oven door open until egg centre74°C. Rest five minutes, unmould and quarter-inch slice into tureen.
Step 3
Add SEPARATE two tablespoons sherry and tablespoon truffle liquor to measured consommé, boil two minutes, pour over custard slices and serve.
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