Consommé à la Nesselrode (Game Consommé with Chestnut and Salmis Royale)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Game Consommé
- Gelinotte
- Chestnut purée
- Game salmis sauce
- Gribouis
Instructions
- Prepare a game Consommé with an essence of gelinotte.
- Make a royale of two thirds chestnut purée and one third game salmis sauce, and cut it into large fluted rounds.
- Cut gelinotte fillets and gribouis into a julienne.
- Garnish the Consommé with the royale rounds and the juliennes.