Consommé with Quenelles is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of a clear consomme with prepared meat quenelles and peas (asparagus, green or French bean). The full recipe is presented here and I hope you enjoy this classic British version of: Consommé with Quenelles.
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This is a classic recipe for a Victorian version of Consommé with Quenelles that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 138.—CONSOMME WITH QUENELLES
This is prepared in the same manner as the foregoing, by substituting small teaspoon quenelles for the pieces of custard.
Modern Redaction
Ingredients:
350g prepared quenelles (about teaspoon size)
1.5l clear game or chicken consommé
asparagus peas, green peas or French beans (cut these into small pieces), cooked
Method:
Prepare and cook the quenelles, according to the recipe.
In the meantime, heat the consommé until simmering and cook about 150g asparagus peas, green peas or French beans (if using).
Place the quenelles in a soup tureen, pour over the hot consommé, add the vegetables and serve.
