Consomme a la Chiffonade
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 42. The excerpt below is the record exactly as published.
Consomme a la Chiffonade Make a clear consomme. Garnish with all different vegetables cut in fancy shapes and cooked separately, and with lettuce, cut with the fancy cutter, and green peas
Cook this with the app: pantry check, scaling, and the assistant.