Consommé à l'Ecossaise
From A guide to modern cookery, 1909
Serves 8
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 119. The excerpt below is the record exactly as published.
CONSOMME A L’ECOSSAISE Prepare a special mutton broth, and, at the same time, cook a fine piece of breast of mutton for the garnish. Per two quarts of broth, put into the soup-tureen four tablespoonfuls of pearl-barley, cooked very gently beforehand; two tablespoonfuls of French beans
Cook this with the app: pantry check, scaling, and the assistant.