Consommé à la Brunoise

Ingredients

• 1 large carrot
• 1 white turnip
• Y^ ounce of butter
• 3 pints consommé
• y^ cupful young green peas

Method

1. 1

   Peel and scrape carrot and turnip; cut into small dice.

2. 2

   Cook leek and onion in butter for 5 minutes.

3. 3

   Cook remaining vegetables in boiling water for 3 minutes, drain, add to onion and leek; cover with consommé and cook till tender.

4. 4

   Add consommé, boil slowly for 10 minutes, remove fat, season with salt.

5. 5

   Add green peas if handy.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 8. The excerpt below is the record exactly as published.

ConsommS ft la Brunoise. — Peel and scrape 1 large carrot and 1 white turnip ; cut the red part from the carrot into small dicelike pieces the size of peas ; cut the turnip, some celery, 1 white onion, and 1 leek the same way ; place the leek and onion with Y^ ounce of butter oyer the fire ; cook 5 minutes ; place the remaining yegetables in a saucepan, cover with boiling water ; cook 3 minutes, drain in a sieve, and add them to the onion and leek ; cover with consomm6 and cook till tender ; then add 3 pints consomm6, boil slowly 10 minutes, remove all fat, season if necessary with salt ; y^ cupful young green peas

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