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Consomme Diplomate

A consommé garnished with small sausage-shaped chicken forcemeat, crayfish butter, black truffle, and poached tapioca.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Consomme Diplomate

Ingredients

Directions

Prepare the garnish

  1. Form the chicken forcemeat into small sausage shapes.

  2. Finish the sausages with crayfish butter and poach them.

  3. Cut the poached sausages into thin rounds.

Assemble and serve

  1. Place the sausage rounds in a soup tureen.

  2. Add the julienned black truffle on top.

  3. Pour the boiling consommé over the garnish.

  4. Thicken the soup with poached tapioca.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Crayfish + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: anethole (sweet, anise).

  3. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Crayfish + truffletop 14% of all pairs
    Smell alikelow
    Cooked together129 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken forcemeat
Provides the protein body that holds the sausage shapes and gives a firm, tender texture.
Crayfish butter
Adds richness and a delicate shellfish aroma to the sausages.
Black truffle
Contributes a strong earthy aroma that perfumes the hot consommé.
Poached tapioca
Its starch thickens the consommé, giving it body without clouding it.

The step that matters

Poach the sausages gently. Forcemeat is a delicate protein mixture. If the poaching liquid is too hot or boils hard, the proteins tighten and toughen, and the sausages can break apart. Keeping the liquid at a gentle simmer gives a tender, intact result.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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