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
Preheat the oven to 400°F (200°C).
Butter a baking sheet and cover it with the puff pastry.
Bake for 6 minutes.
Assemble and serve
Place small lumps of forcemeat on the pastry, spaced apart.
Cut the pastry into 12 equal pieces, each with a lump of forcemeat.
Pour the boiling consommé over the pastry 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
- Puff pastry
- Bakes into flaky, crisp pieces that hold their shape in the hot consommé.
- Forcemeat
- Provides a savoury, tender filling that sits on each pastry piece.
- Consommé
- Supplies the hot liquid and clear savoury flavour that the pastry and forcemeat are served in.
The step that matters
Baking the pastry before adding the consommé. Puff pastry relies on layers of fat and steam to rise and crisp. If it is underbaked, it softens and turns soggy once the boiling consommé is poured over it.
“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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