Consomme a l'Africaine

Ingredients

• one cooked artichoke bottom
• one slice of fried egg-plant
• two tablespoonfuls of cooked rice
• a teaspoonful of powdered curry

Method

1. 1

   Cut the artichoke and egg-plant into pieces, drain them, then add rice and curry diluted in water.

2. 2

   Place in a soup tureen with one quart of consomme poured over and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 107. The excerpt below is the record exactly as published.

onsomme* a 1'Africaine. — Cut one cooked artichoke bottom dice- shaped, also one slice of fried egg-plant cut in pieces; drain them on a cloth to remove all the fat, then add two tablespoonfuls of cooked rice, and a teaspoonful of powdered curry

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