Consomme a la In, Brisse

Ingredients

• 3 eggs (whole)
• 6 egg-yolks
• % cooked cauliflower
• a cupful of cooked spinach
• 6 small French carrots cooked
• a little stock
• 8 guarts consomme
• a handful of boiled rice
• pepper
• salt

Method

1. 1

   Prepare three distinct purees of the vegetables, mix with a little stock over the fire.

2. 2

   Add to each one whole and two yolks of eggs, season with pepper and salt, press through a hair-sieve; fill up three equal-sized timbale moulds, well buttered, and cook in a saute-pan in boiling water.

3. 3

   When done, turn out on a napkin, cut into small squares, put them in a soup-tureen with a handful of boiled rice, pour over the boiling consomme, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 96. The excerpt below is the record exactly as published.

Consomme a In, Brisse — 3 eggs (whole), 6 egg-yolks, % cooked cauliflower, a cupful of cooked spinach, 6 small French carrots . cooked, a little stock, 8 guarts consomme, a handful of boiled rice, pepper and salt

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