277. DESCLIGNAC OR IMPERIAL SOUP.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Put eight yolks of eggs into a basin, with a little grated nutmeg and salt.
  2. Beat them together, mixing therewith half a pint of strong consommé of fowl or game.
  3. Strain this preparation through a hair sieve into a plain mould, which has been buttered for the purpose.
  4. Steam this in the same way as you would any other custard.
  5. When done, put it to cool in the larder.
  6. Cut the custard thus prepared into fanciful shapes.
  7. Having placed them in the tureen, pour on gently two quarts of boiling, strong, bright consommé, of the same kind that is used to mix the custard with.
Original Text
277. DESCLIGNAC OR IMPERIAL SOUP. PUT eight yolks of eggs into a basin, with a little grated nutmeg and salt; beat them together, mixing therewith half a pint of strong consommé of fowl or game; strain this preparation through a hair sieve into a plain mould, which has been buttered for the purpose; steam this in the same way as you would any other custard; and, when done, put it to cool in the larder. Cut the custard thus pre-pared into fanciful shapes, and having placed them in the tureen, pour on gently two quarts of boiling, strong, bright consommé, of the same kind that is used to mix the custard with.
Notes
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