Consommé Nesselrode
From Larousse Gastronomique (Canada, UK), edited by Jenifer Harvey Lang.

Prepare some game consommé and make some small savoury chou buns. Mix some chestnut purée with one-third of its weight of onion purée and use the mixture to fill half of the choux. Fill the remainder with a very dry mushroom duxelles. Garnish the consommé with the profiteroles.

Simple Game Consommé (Consommé Simple de Gibier)
From Larousse Gastronomique (Canada, UK), edited by Jenifer Harvey Lang.


2 kg (4-1/2 lb) shoulder or neck of venison
1 kg (2-1/4 lb) forequarter of hare or the equivalent of rabbit, an old pheasant and an old partridge (these proportions may be modified according to availability)
300 g (11 oz) carrots
300 g (11 oz) leeks
300 g (11 oz) onions
150 g (5 oz) celery
50 g (2 oz) parsley sprigs
2 cloves of garlic
2 sprigs of thyme
Bay leaf
50 g (2 oz) juniper berries
3 cloves
40 g (1-1/2 oz) salt


Clean the game, then brown it in a lightly greased pan in an oven set at about 250°C (475°F, gas 9). Put the game (including the meat juices) into a stockpot, add 6 litres (13 pints) cold water, and bring to the boil. Meanwhile prepare and chop the vegetables, and brown them in the pan. Tie the juniper berries and the cloves in a muslin (cheesecloth) bag. When the stock has come to the boil, add the vegetables and herbs and return to the boil. Simmer gently for 3-1/2 hours. Remove surplus fat and strain the stock.

Yield: 5 litres (11 pints)

Choux Pastry (Pâte à Choux)
From Larousse Gastronomique (Canada, UK), edited by Jenifer Harvey Lang.

Preheat the oven to about 180°C (350°F, gas 4).

Measure out 1 litre (8 fl oz, 1 cup) water, or milk and water (in equal proportions) into a thick saucepan. Add a large pinch of salt, 2 teaspoons caster (superfine) sugar (for sweet choux), and 65 g (2-1/2 oz, 5 tablespoons) butter cut into small pieces. Bring to the boil over a gentle heat.

As soon as the mixture begins to boil, take the pan off the heat, add 125 g (4-1/2 oz, 1 generous cup) flour all at once, and mix quickly. Return the saucepan to the heat and thicken the paste, stirring all the time with a wooden spatula: it takes about 1 minute for the pastry to leave the sides of the saucepan. When this happens, remove from the heat and quickly blend in 2 eggs, stirring briskly, then 2 more eggs, one after the other, continuing to stir until a really smooth paste is obtained.

Transfer the pastry to a piping bag (pastry bag) fitted with a plain nozzle, 1 cm (1/2 in) in diameter, and pipe small pastry balls, 4 to 5 cm (1-1/2 to 2 in) in diameter, onto a lightly oiled baking sheet, spacing them out so they do not stick to each other as they swell during cooking. Place in the oven and cook for about 15 minutes or until the buns have turned golden. Leave them to cool with the oven switched off and the door open.

Yield: About 12 choux

Mushroom Duxelles (Duxelles de Champignons)
From Larousse Gastronomique (Canada, UK), edited by Jenifer Harvey Lang.

Clean and trim 250 g (9 oz, 2 cups) button mushrooms and chop them finely, together with 1 onion and 1 large shallot. Melt a large knob of butter in a frying pan (skillet), add the chopped vegetables, salt and pepper, and a little grated nutmeg (unless the duxelles is to accompany fish). Cook over a brisk heat until the vegetables are brown and the water from the mushrooms has evaporated. If the duxelles is for use as a garnish, add 1 tablespoon fresh cream.