Consomme a la Florentine

Ingredients

• 2 quarts of clear consomme
• 1 turnip
• 1 carrot
• about 6 oz. chicken forcemeat
• spinach greening

Method

1. 1

   Wash and peel the carrot and turnip, cut into slices and stamp out star shapes.

2. 2

   Blanch separately in salted water, and cook until tender in consomme.

3. 3

   Mix the forcemeat with spinach greening, put in a forcing-bag, make small rings on a buttered saute-pan, poach in boiling consomme, strain, and put in a soup-tureen with the garnish.

4. 4

   Pour in hot consomme and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 101. The excerpt below is the record exactly as published.

Consomme a la Florentine. — 2 quarts of clear con- somme, 1 turnip, 1 carrot, about 6 oz. chicken forcemeat, spinach- greening. SOUP 8 {POT AGES) 145 Wash and peel thinly the carrot and turnip (if very small use two of each), cut into slices and stamp out some star shapes, a quarter of an inch in diameter, by means of a vegetable-cutter ; blanch separately in salted water, and cook until tender in some consomme. Each lot must be cooked separately. Mix the forcemeat with a few drops of spinach greening

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