Chicken Consomme
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- breast of a chicken or fowl
Method
Prepare exactly as the other stock, but after clarifying, take off the breast of a chicken or fowl, put the carcass in the oven until light brown.
Drop this into the consomme and allow to simmer for one hour or one and a half hours.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 5. The excerpt below is the record exactly as published.
Chicken Consomme. This is prepared exactly as the other, but after clarifying, you take off the breast of a chicken or fowl, put the carcase in oven until light brown. Drop this free of grease into con- somme and allow to simmer for one hour or one and a half hours
Cook this with the app: pantry check, scaling, and the assistant.