Dauphine Soup

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Pour half a pint of strong consommé of fowl gradually into a stewpan containing eight yolks of eggs beaten up with a little salt, nutmeg, and pepper.
  2. When the egg is well mixed with the consommé, drain it through a sieve into a round plain mould, which should be previously buttered carefully for that purpose.
  3. Put the mould, holding the preparation, into a large stewpan containing water to the depth of about an inch, and cover the stewpan with the lid.
  4. Let the water in the steamer gently boil on the corner of the stove-fire, so as to produce sufficient steam to set the custard.
  5. When this is done, take it out of the water; and after having allowed it time to cool, cut it into shapes resembling thick wafers.
  6. Put the cut custard into two quarts of strong consommé of fowl, together with a pint of green asparagus heads previously boiled for that purpose, a small piece of sugar, and a few tarragon-leaves.
  7. Allow the soup to boil very gently by the side of the stove-fire for about three minutes, and then send to table.
Original Text
DAUPHINE SOUP. Take half a pint of strong consommé of fowl, and pour it gradually into a stewpan containing eight yolks of eggs beaten up with a little salt, nutmeg, and pepper; when the egg is well mixed with the con-sommé, drain it through a sieve into a round plain mould, which should be previously buttered carefully for that purpose. Put the mould, holding the preparation, into a large stewpan containing water to the depth of about an inch, and cover the stewpan with the lid; let the water in the steamer gently boil—on the corner of the stove-fire, so as to produce sufficient steam to set the custard. When this is done, take it out of the water; and after having allowed it time to cool, cut it into shapes resembling thick wafers, which put into two quarts of strong consommé of fowl, together with a pint of green asparagus heads previously boiled for that purpose, a small piece of sugar, and a few tarragon-leaves. Allow the soup to boil very gently by the side of the stove-fire for about three minutes, and then send to table.
Notes
—