Home › The World's Kitchen › Consomme, Rivoli

Consomme, Rivoli

Prepare a consomme, strain into another saucepan and keep it simmering. Place in a vessel two ounces flour, one and a half ounces grated Parmesan cheese and two eggs, thoroughly mix with whisk until thoroughly thickened. Prepare two small cornets with heavy paper, then pour the preparation in the cornets, cut off a small piece the thickness of a pencil at the point of the cornets, press the preparation into the consomme, let boil for five minutes, pour the consomme into a soup tureen and send to the table with a little grated Parmesan cheese separately.