Consomme a la Grisonne

Ingredients

• some consomme
• the same ingredients as No. 112
• using cream instead of milk

Method

1. 1

   Prepare a pancake batter with the same ingredients as No.

2. 2

   112, leaving out the herbs and using cream instead of milk.

3. 3

   When the consomme is boiling, force the preparation through a colander quickly into it; let boil gently for a few minutes, when the soup will be ready for serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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 Grisonne. — Have ready someconsomme. Prepare a pancake batter with the same ingredients as No. 112, leaving out the herbs and using cream instead of milk. When the consomme is boiling force the preparation through a colander quickly into it ; let boil gently for a few minutes, when the soup will be ready for serving. - 114. Consomme a la Fortugaise.— 2 quarts of consomme, 18 French plums, 2 small leeks, \ oz. butter, a pinch of cayenne. Wash the plums, put them in cold Water with a little salt; bring to the boil, strain, and rinse in cold water ; return to the stewpan in which they were blanched, add sufficient clear stock to well cover, and cook slowly till tender. Wash and clean the leeks, cut into shreds or Julienne-shaped strips about an inch long, wash well in cold water, drain, and cook a few minutes with the butter, pour in some clarified stock or consomme, and cook slowly till tender. Carefully remove all the fat, pour over the consomme, and let simmer for a few minutes. Put the plums in a soup-tureen, add a pinch of cayenne, pour in the- consomme, and serve with some sippets of toasted bread. 115. 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

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