Consommé à la Carmélite (Fish Consommé with Whiting Pain and Rice)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Consommé de poisson
- arrow-root
- pain de merlan à la crème
- rice
- salted water
Instructions
- Thicken the Consommé de poisson with arrow-root, at the rate of 3 grammes per litre of consommé.
- Cut a pain de merlan à la crème at will into rounds, cubes, lozenges, and so on.
- Poach rice in salted water, keeping the grains quite whole.
- Garnish the consommé with the pain de merlan and the rice.