Clear Soup a la Celestine (Consomme a la Celestine)

Ingredients

• 2 pts. clear stock or consomme
• 1 egg
• 1 dessert-sp. flour
• | tea-sp. chopped parsley
• J gill milk
• 1 tea-sp. chopped tarragon and chervil
• A small piece of butter
• Pepper and salt

Method

1. 1

   Put the flour, pepper, and salt into a basin, add the egg and mix well until smooth.

2. 2

   Then pour in the milk and add the parsley, tarragon, and chervil.

3. 3

   Allow the batter to stand for 15 minutes.

4. 4

   Melt butter in an omelet pan, pour in the batter, and brown it on both sides like a pancake.

5. 5

   Roll it up and cut into fine shreds.

6. 6

   Put the clear stock into a saucepan, bring to boil, and add the pancake shreds.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 103. The excerpt below is the record exactly as published.

Clear Soup a la Celestine (Consomme a la C61estine) 2 pts. clear stock or consomme. 1 egg. 1 dessert-sp. -flour. | tea-sp. chopped pars- ley. J gill milk. 1 tea-sp. chopped tar- ragon and chervil. Pepper and salt. A small piece of butter

Cook this with the app: pantry check, scaling, and the assistant.