Consomme a la Fermiere

Ingredients

• one carrot
• one turnip
• the white heads of two leeks
• one small onion
• one white head of celery
• two ounces of fresh butter
• a pint or more of light consomme
• two ounces of green cabbage

Method

1. 1

   Cut vegetables into fine julienne and stew in butter.

2. 2

   Moisten with light consomme and add green cabbage.

3. 3

   Simmer gently, removing any fat that rises.

4. 4

   Serve small rounds of toasted bread separately.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 11. The excerpt below is the record exactly as published.

CONSOMME A LA FERMIERE T>UT into fine julienne one carrot, one turnip, the white heads of two leeks, one small onion, and one white head of celery. Slightly stew these vegetables in two ounces of fresh butter, and moisten with a pint or more of light consomme made chiefly from chicken or veal stock. Add two ounces of green cabbage

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