Consomme Boheme
Ingredients
Directions
Prepare
Prepare a dariole mold with foie-gras puree.
Make hazelnut-sized profiterolles and bake until very crisp.
Assemble and serve
Once the royale is cold, cut it into regular dice and place in a tureen.
Pour 1 quart of consommé thickened with 3 tablespoons of poached tapioca over the garnish.
Serve immediately with the hot profiterolles on the side.
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
What each ingredient does
- Foie-gras puree
- Gives the royale a rich, smooth body and a distinctly savoury flavour.
- Profiterolles
- Provide a crisp, contrasting texture beside the soft, tender garnish.
- Poached tapioca
- Thickens the consommé slightly, giving it a light body that holds the garnish.
The step that matters
Chilling the royale before cutting. The royale must be fully cold and set so it holds its shape. Cutting it warm would make it soft and crumbly, so the dice would lose their clean edges.
“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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