Consomme
From Foods, their selection and preparation, 1935
Consomme is another type of clear soup.
Presented as published in 1935. 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
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 182. The excerpt below is the record exactly as published.
Consomme. Consomme is another clear soup. The stock is made from a combination of two or more kinds of meat, such as beef, veal, and fowl. It is highly seasoned
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