D'Esclignac Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of a clear consommé with asparagus peas or green peas and small pieces of a set egg, cream and stock custard. The full recipe is presented here and I hope you enjoy this classic British version of: D'Esclignac Soup.
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This is a classic recipe for a Victorian version of D'Esclignac Soup 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. 137.—D'ESCLIGNAC SOUP.
Break six fresh whole eggs into a basin, add thereto half a pint of cream, a gill of strong stock (game or poultry if possible), a little nutmeg, pepper and salt; beat this up with a fork until well mixed, and strain the mixture into a plain mould which has been previously lightly buttered round the sides and bottom to prevent this savoury custard from sticking to the mould, while it is being gently steamed over a slow fire, in a covered stewpan containing a little hot water; and, when the custard has become firm to the touch—which will take about half an hour, allow it to become cold; and after having turned it out upon a plate, cut it into neat square pieces the size of a filbert; place these gently in a soup tureen; add some clear bright game or chicken consommé, and serve. A few asparagus-peas, green peas, or French beans cut small, may be added when in season.
Modern Redaction
Ingredients:
6 eggs
300ml cream
140ml strong stock (game or poultry, preferably)
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
1.5l clear game or chicken consommé
asparagus peas, green peas or French beans (cut these into small pieces), cooked
Method:
Whisk together the eggs and cream in a bowl. Add the stock and beat to combine then season with the nutmeg, salt and black pepper. Beat well with fork then strain the resultant custard into a pudding basin that has been well greased with butter. Cover with a lid (or greaseproof paper) and wrap in kitchen foil then place in a steamer and cook gently for about 30 minutes, or until the custard has set and is firm to the touch.
When done, allow the custard to cool completely then turn out onto a plate and cut into neat cubes about the size of a hazelnut. In the meantime, heat the consommé until simmering and cook about 150g asparagus peas, green peas or French beans (if using).
Place the custard pieces in a soup tureen, pour over the hot consommé, add the vegetables and serve.
