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 and assemble
Bake for 6 minutes.
Place small lumps of forcemeat on the pastry, spaced apart.
Cut the pastry into 12 equal pieces, each with a lump of forcemeat.
Serve
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, layered pieces that hold the forcemeat and sit in the consommé.
- Forcemeat
- Provides a savoury, tender filling that contrasts with the crisp pastry.
- Consommé
- Supplies the hot liquid that surrounds the pastry and carries the flavour of the dish.
“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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