Consomme Duchesse
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare and bake
Butter and cover a tin plate with pâte à choux to a height of ¼ inch.
Cook in the oven at 400°F (200°C) for 6 minutes.
Fill and serve
Remove and fill with forcemeat pressed through a cornet.
Cut into 12 equal pieces and place in a tureen.
Pour boiling consommé over the pieces and serve.
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
- Pâte à choux
- Bakes into a light, hollow shell that holds its shape around the filling.
- Consommé
- Hot clear broth that moistens the baked choux and carries the dish's flavour.
The step that matters
Baking the choux until dry. The choux must be baked until firm and dry inside. If it is underbaked, the shells collapse or turn soggy when the boiling consommé is poured over them.
“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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