Consomme Nesselrode
Method
2 litres (3 1/2 pt or 9 US cups) Game Consomme prepared with the addition of hazel hen (a small European game bird).
2 dariole moulds of Royale prepared from two-thirds puree of chestnut and one-third game Salmis sauce, cut into large fancy round slices; 2 tablespoons Julienne of cooked breast of hazel hen; 2 tablespoons Julienne of Gribouis.
Translators note: Gribouis are a type of mushroom frequently used in Russian cookery.
Remarks
Appeared on menu: Consomme Nesselrode $2.20 (Venison consomme and profiteroles filled with chestnut, onion and mushroom puree)
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