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Consommé à la Fermière

Name: Consommé à la Fermière
Yield: 6 servings
Ingredients: one small carrot; one small turnip; the heads of two leeks; the half of an onion; one and one-half oz. of butter; moisten with one and one-half pints of white consommé; two oz. of parboiled cabbage

From A guide to modern cookery, 1909

Serves 6

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 LA FERMIERE Mince, somewhat finely, one small carrot, one small turnip, the heads of two leeks, and the half of an onion. Slightly stew these vegetables in one and one-half oz. of butter; moisten with one and one-half pints of white consommé; add two oz. of parboiled cabbage

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