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On Consommé


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#1 eGCI Team

eGCI Team
  • host
  • 239 posts

Posted 21 August 2003 - 05:55 PM

Please post your questions here -->> Q&A

On Consommé
Classic consommés

By Jack Lang (Jackal10)

This course will explore one of the many ways to use the stock you have on hand from Stock Making or from any excellent home-made stock.

Hot or cold, a consommé is a light and perfect start to a meal. A properly made consommé is one of the triumphs of classical cuisine and a good test of the skill level of a professional or amateur kitchen. It shows off your wonderful home-made stock to its best advantage.

For every 1 quart (1500 ml) of stock (chicken or brown (beef) stock), you will need 6 oz (200 gm) of boneless and skinless chicken breast and one or two egg whites. (Fat is the enemy of clear consommé, so ensure the stock is well skimmed.)

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Ingredients for consommé

Some people add vegetables and herbs to the clarification. However Escoffier thunders:“It will be seen that I do not refer to any vegetable for the clarification. If the [stock] is well carried out, it should be possible to dispense with all supplementary flavouring, and, the customary error of cooks being rather to overdo the quantity of vegetables – even to the extent of disguising the natural aroma of the consommé- I prefer to entirely abandon the idea of vegetable garnishes in clarifications, and thus avoid a common stumbling block”.

Trim the chicken breast of any fat or sinew and place it, along with one egg white in a blender. Blend until smooth. A stick blender will also work well, especially when making a large quantity.

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Chicken and egg white ready to be pureed

Add the stock and blend again.
Put into a saucepan on low heat and simmer gently.

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Stock added and blended

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Consommé simmering and proteins beginning to coagulate

After a while the proteins in the chicken and the egg white will start to coagulate, forming a raft, and trapping the remaining fat and the impurities.

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Raft has formed

Leave it to simmer slowly for an hour.

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Dipping under raft to spoon up liquid and moisten raft (after about an hour).

If it looks like it is drying out on top, carefully reach under the raft with a spoon and splash a bit of the liquid up and over it. Do not be tempted to stir – you don’t want to break up the raft.

The slow bubbling will cycle the fluid though the raft, which will act as a natural filter.

After an hour, carefully decant the liquid. Filter it through a sieve lined with a coffee filter or with a double layer of kitchen (paper) towel. Try not to break up the raft too much. However the raft is like a big sponge, so it may need to drain a bit.

Check the seasoning. It will need salt, and maybe a splash of Madeira or sherry. It may also need diluting. Don’t make it too strong, - it’s a soup not a sauce. Escoffier again: “ …if too gelatinous it is positively disagreeable…”

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This stuff is clear!

This consommé, hot, or cold and jellied, is ideal served as an amuse, without garnishes, in demitasses or shot glasses.

The old tradition was that such a consommé (perhaps laced with a sweet wine like Madeira) was served for a late night supper, after the ball, for its easily digestible and restorative nature, hence its reputation as aphrodisiac.

A spectacular party trick is to add spangles of pure gold leaf to the nearly jellied cold consommé. Gold is edible and a small amount of gold leaf is not that expensive. (Make sure you purchase edible gold leaf.) You need a single sheet, cut into small pieces, for each quart of light chicken consommé. Serve with a glass of good brandy or Madeira and you have "Consommé aux paillettes d'or".

There are hundreds, if not thousands of named garnishes for consommés. Le Répertoire has over 10 pages of them. I will discuss just two - royales and quenelles. Other garnishing components are vegetables or meat cut into matchstick julienne,or small cubes (brunoise), or balls or other shapes cut with special cutters. Whatever they are, you want them to be small enough to fit into the spoon you will be offering with the consomme. Alternately, if you choose a garnish like quenelles, then they must be of a soft enough consistency to be cut with a spoon.

Note: Le Répertoire is "Le Repertoire de La Cuisine" by Louis Saulnier, first published in 1914 and still in print today (ISBN 0812051084). It is a concise listing of every dish known to the classical cuisine—7000 recipes in 240 pages, and still a standard reference work. The list of consommé variations given here and at the end of this lesson, is partially adapted from this book.

Royales

Royales are fancy shapes cut from a solid, savoury custard. You can make the custard in many flavours and colours: tomato (red), carrot (orange), spinach or peas (green), or truffle (black). Chefs, when entertaining an ambassador or head-of-state, will often choose colours to match their national flags.

Here we make chicken royales, but you can substitute 6-7oz (200 gm) of one of the pureed vegetables mentioned above.

For a chicken royale (white) whiz 3 ozs (100 gm) cooked chicken breast with 1 1/2 tablespoons of a thick béchamel in a food processor or blender. (Béchamel is just a fancy name for white sauce.) We will cover béchamel in a later course so for now you can use your favourite recipe for a basic white sauce or, alternately, just increase the amount of cream (see below). You can also just add a teaspoon of cornflour (cornstarch).

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Cooked chicken ready to be pureed

Whisk together ¼ cup (75 ml) of cream, one whole egg and the yolk of another egg (you can use the white in the clarification of the consommé). and strain through a sieve into a buttered ramekin. Stand the ramekin in a baking tin or roasting pan, and add boiling water to come half way up the sides of the ramekin (This is a bain-marie.)

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Custard in bain-marie

Poach in the bain-marie in a low oven (225F/120C) for 45 mins. Allow to cool.

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The cooked custard

Turn out carefully on to a cutting board. Cut off and discard the top skin and trim the custard to an even thickness. Using tiny pastry cutters or a sharp knife, cut into fancy shapes.

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Royales cut from cooked, cooled and trimmed custard

Put the royales in the soup bowl and pour the hot consommé over. A nice presentation (and an old restaurant trick to make presentation and setup easier) is to put the garnishes into the bowls at each table setting and ladle the hot consommé over them at serving time.

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Consommé Royale

Quenelles

Another popular consommé garnish is quenelles: feather-light spoon-shaped dumplings. Here we will make chicken quenelle mousseline (that is with cream, rather than from a béchamel base). The same recipe can be used with any fish, meat or vegetable puree. A traditional version is made from pike, and may have been the origin of gefilte fish.

Quenelles are really light, despite the cream, and great for people on carbohydrate-reduced diets. They make a classic restaurant or dinner- party dish, as all the preparation can be done in advance. The quenelles will keep for a day or two, covered and refrigerated. You can reheat them in the hot soup, or in hot salted water, or even (hush) in the microwave.

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Larger quenelles in sauce for a light lunch or unusual starter

To make the quenelles, you will need 8 oz (250 gm) of raw, skinless, boneless chicken, the whites of two eggs (save the yolks), and 8 fl oz ( 250 ml) of heavy cream.

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Ingredients for quenelles

Whiz the chicken and the egg white together in a food processor. Add quite a lot of salt (2 tsp).

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Pureed chicken and egg whites

Fill a large bowl with crushed ice and set a smaller bowl on the ice. Strain the pureed mixture into the smaller bowl. Add the cream and beat together until you get a smooth paste.

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Cream added to puree. Note the outer bowl of ice.

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Seasoning the puree

Check the seasonings: I’ve added a little white pepper, and a suspicion of nutmeg.

Mould with two spoons into a non-stick (or well buttered) baking tray or shallow roasting pan. It is much easier if you keep the spoons warm and wet in a jug of hot water. Small quenelles (teaspoon size) are ideal for a consommé garnish, larger ones can be eaten as part of a light lunch or as an elegant starter.

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Placing shaped quenelles in pan

You can also pipe this mixture, or form it using wet fingers.

Fill the pans with nearly boiling water, covering the quenelle. Simmer gently on the side of the stove. They will only take a few minutes. When they float (maybe with some encouragement) they are done. Turn them over to ensure the top is poached as well, then lift our with a slotted spoon and drain.

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Poaching quenelles

These can all be prepared well in advance.

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The finished dish: Consommé garnished with quenelles

Now that you have the basics of consommé-making, I encourage you to experiment further. There are a host of consommé variations - here is a list of some of them.


Please post your questions here -->> Q&A

#2 eGCI Team

eGCI Team
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  • 239 posts

Posted 21 August 2003 - 05:55 PM

Classic Consommé Names



Derived from Escoffier and from La
Repertoire, and other sources, anglicised and simplified a little.



Many of these can be simplified by still further, as the
expensive and rare components (such as coxcombs and truffles) are there more
for show than taste. Chopped parsley has mostly replaced chervil as a garnish



“Thickened” means “Cook with 3 tablespoons of poached
tapioca to the quart of consommé. Strain through muslin” This gives a gives a
light thickening without flavouring, while remaining perfectly clear. Tapioca
starch has a good mouth feel, and is often used in the food industry for this
purpose. 2 tsp Tapioca flour (available in many Asian groceries) may be
conveniently substituted, or for a more modern approach ensure that
the consommé is rich enough not to need additional thickening.




These names are wonderfully reminiscent of grand hotels,
actresses, demi-monde and rich patrons of a bygone
era.






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Name


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solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Base (and flavourings to be added with the
clarification)


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solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Garnish


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Aileron


 


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Chicken


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Chicken wings (boned, stuffed)


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padding:0cm 5.4pt 0cm 5.4pt'>

Albion


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Ordinary


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Foie Gras; Asparagus;


Truffle; coxcombs


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padding:0cm 5.4pt 0cm 5.4pt'>

Alexandra


 



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Thickened


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Julienne of chicken;


Chicken Quenelle;


Shredded lettuce


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Allemande


 


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Thickened, flavoured with genievre
(Dutch gin)


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Red cabbage;


Frankfurter slices


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padding:0cm 5.4pt 0cm 5.4pt'>

Alsacienne


 


 


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Onion


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Fine pasta;


Profiteroles stuffed with Foie
Gras


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padding:0cm 5.4pt 0cm 5.4pt'>

Ambassador


 


 


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Chicken


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Royale dice;


Chopped Truffle


Mushrooms


White of chicken in dice


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padding:0cm 5.4pt 0cm 5.4pt'>

Ambassadrice


 


Created by Escoffier for Rachel, wife of the French
Ambassador


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Chicken


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Royales of


truffles (black)


Tomato dice (red)


Peas (green)


Julienne of chicken and mushrooms


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padding:0cm 5.4pt 0cm 5.4pt'>

Ancienne


 


 


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See Petite Marmite


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Toast spread with pureed vegetables (originally from the
stockpot but nowadays separately prepared) and graniteed


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padding:0cm 5.4pt 0cm 5.4pt'>

Anadalouse


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Tomato puree


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Dice of tomato royale


Dice of tomato


Julienne of ham


Boiled rice


Egg threads


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padding:0cm 5.4pt 0cm 5.4pt'>

D’Arenberg


 


 


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Chicken


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Small round Chicken quenelle


Roundels of Asparagus royale


Balls of carrot, turnips, truffles, peas


 


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padding:0cm 5.4pt 0cm 5.4pt'>

Aurore


 


 


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Thickened, Coloured with Tomato puree


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Julienne of Chicken


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Beatrice


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Ordinary


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Semolina


Roundels of chicken farce, blended with tomato, Royale


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padding:0cm 5.4pt 0cm 5.4pt'>

Belle Fermiere


 


 


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Ordinary


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Cabbage


French beans


Pasta


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padding:0cm 5.4pt 0cm 5.4pt'>

Belle Gabrielle


 


Gabrielle d'Estrée, duchess of
Beaufort was born in 1571, became the mistress of Henri IV of France
and died at the age of 28.


There is a famous painting of her pinching her sister’s
nipple


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Thickened


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Rectangles of chicken mousseline, crayfish tails


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padding:0cm 5.4pt 0cm 5.4pt'>

Berchoux


 


 


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Game


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Chestnut royale, julienne of
truffles and mushrooms


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padding:0cm 5.4pt 0cm 5.4pt'>

Bergere


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Oxtail, thickened


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Asparagus tips,wild mushrooms,
tarragon leaves, chervil shreds


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Berny


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Thickened


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Balls of dauphinoise potato,
combined with chopped roasted almonds, truffles, chervil shreds


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padding:0cm 5.4pt 0cm 5.4pt'>

Blanc-manger


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Chicken


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Green peas


Chervil


Small chicken tartlets served seperately


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padding:0cm 5.4pt 0cm 5.4pt'>

Bohemienne


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Chicken, thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Foie gras
royale


Small profiterole (stuffed with Foie
Gras) served separately


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Boieldieu


 


 


 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Chicken, thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Three sorts of
quenelle:


Foie Gras


Chicken


Truffle


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Bortsch


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Beetroot


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Julienne of leeks,carrot, onion,
cabbage,celery, beetroot softened in butter


Cubes of beef, slices of duck breast


Cocktail sausages or duck forcemeat patties


Sour cream seperately


 


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Bouquetiere


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Chickened, thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

French beans, asparagus tips, carrots, turnips shaped and
pre-cooked – a garden bouquet


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Bourbon


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Sago, large quenelles cut into fleur-de- >lys, truffles, chervil


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Bourdaloue


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Four different royale cut into
shapes::


Tomato (red dice)


Plain (white lozenges)


Asparagus (green leaves)


Carrot (orange stars)


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Bretonne


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Julienne of leeks, celery, onion, mushroom


Chervil or parsley shreds


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Brieux


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Pistachio royale cut into stars


Truffle dice


Japon (Tapioca) pearls


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Brittania


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Lobster royale, truffles


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Brunoise


 


Brunoise always means small
(1/16th inch) dice. Created by Careme
and named after the Bruncy area noted for its spring
vegetables


 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Carrot, turnip, leek, celery, peas brunoise
(small cubes)


Chervil.


Can add rice, barley, quenelle etc


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Canaclaise


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Fish, thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Oysters,


julienne fillets of sole


Whiting quenelle


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Carmelite


 


 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Fish thickened with arrowroot


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Roundels of fish forcemeat


Plain boiled rice


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Carmen


 


 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Add tomato puree when clarifying


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Tomato dice


Pepper dice


1 tbs plain boiled rice


Chervil


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Castellane


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Game with woodcock


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Two royales:


Woodcock


Lentils with hard boiled egg yolks


Julienne of woodcock


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Celestine


 


 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Lozenges cut from a sandwich of pancakes and chicken >forecemeat; truffles


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Chartreuse


 


 


District of France


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Three different ravioli:


Spinach, foie >gras, and mushroom


Chervil


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Chasseur


 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Game


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Julienne of mushroom and game quenelles


Profiteroles stuffed with game forcemeat served separately


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Chatelaine


 


 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Chicken thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Soubise (onion) and artichoke Royale diced;


Chicken quenelles stuffed with chestnut puree


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Cheveux d’Anges


 


(Angel Hair)


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Chicken


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Angel hair pasta


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Chevreuse


 


 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Chicken


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Large chicken quenelle stuffed with asparagus puree;
truffle julienne


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Colbert


 


 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Plain


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Spring vegetables and small (e.g.quail)
poached eggs


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Colombine


 


Columbar is latin
for pigeon


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Chicken


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Vegetables; julienne of pigeon breast; poached pigeon eggs


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Comtesse


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Chicken, thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Lozenges of asparagus Royale; roundels of stuffed lettuce;
round quenelles with truffles


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Crecy style='font-size:10.0pt;font-family:Arial'>


 


Crecy
alwys means carrots in culinary French.


Area of France
noted for prolific growth of carrots. Scene of the Battle of >Crecy 1364 when Edward III defeated Philippe de >Valois


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Chicken, thickened


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Carrot Royale; carrot brunoise;
chervil or parsley


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Croutes-au-pot


 


 


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Petite Marmite


none;border-bottom:solid windowtext 1.0pt;border-right:solid windowtext 1.0pt;
mso-border-top-alt:solid windowtext .5pt;mso-border-left-alt:solid windowtext .5pt;
mso-border-alt:solid windowtext .5pt;padding:0cm 5.4pt 0cm 5.4pt'>

Dice of vegetables; croutes separately


border-top:none;mso-border-top-alt:solid windowtext .5pt;mso-border-alt:solid windowtext .5pt;
padding:0cm 5.4pt 0cm 5.4pt'>

Cussy 10.0pt;font-family:Arial'>