Consomme a la Diplomats

Ingredients

• 2 quarts clear soup
• 1 carrot
• 1 turnip
• 1 small cucumber
• 18 small white button onions
• 6 yolks of eggs

Method

1. 1

   Wash and peel the carrot and turnip, peel the cucumber, scoop out neat shapes, blanch and cook separately in salted water or clear stock.

2. 2

   Peel the onions, blanch and cook likewise.

3. 3

   Carefully poach the yolks of eggs in slightly salted boiling water.

4. 4

   Place the yolks into a soup-tureen with the vegetables, pour over the hot consomme, season with pepper and salt if required, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 100. The excerpt below is the record exactly as published.

Consomme a la Diplomats. — 2 quarts clear soup, 1 carrot, 1 turnip, 1 small cucumber, 18 small white button onions, 6 yolks of eggs

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