Consomme a la Jardiniere

Ingredients

• 2 quarts of consomme
• 1 carrot
• 2 small turnips
• 6 small button onions
• half cucumber
• quarter of a lettuce
• quarter of a stalk of celery
• a few sprigs of tarragon
• a few sprigs of chervil
• pepper
• salt
• a pinch of sugar

Method

1. 1

   Scrape, peel, and clean the vegetables, scoop out the carrot, turnips, and celery into the shape of peas and small olives.

2. 2

   Wash the lettuce and pull into very small pieces, cut the tarragon and chervil into fine shreds, blanch these and the lettuce-leaves.

3. 3

   Cook the onions, carrot, turnips, celery, and cucumber separately in salted water, drain and put all together with lettuce and herbs in a stewpan.

4. 4

   Fill up with the clear soup, add the seasoning, boil gently for about ten minutes, and serve hot.

5. 5

   Toasted bread cut into small sippets may be served with this soup, but should be handed round separately.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 102. The excerpt below is the record exactly as published.

a feiv sprigs of chervil, a handful of slightly- toasted sippets of bread, salt, pepper, a pinch of sugar. Wash the vegetables, scrape the carrots, peel the turnips and onion. Cut these into thin slices, stamp out in rounds about an inch in diameter. Cut the cabbage-leaves in a similar way. Put the butter in a stewpan, add the vegetables with the exception of sorrel and chervil. Fry a few7 minutes, season with pepper, salt, and sugar, pour off the butter arid add a quart of water, shred the sorrel and chervil, and add it after the above has simmered for about half an hour. Pour in the clear soup, boil up, skim and simmer for another twenty minutes. Put the toasted bread sippets in a soup-tureen, pour over the soup when ready, and serve. 122. Consomme a la Jardiniere. — For 2 quarts of con- somme : 1 carrot, 2 small turnips, 6 small button onions, ^ cucumber, j of a lettuce, J of a stalk of celery, a few sprigs of tarragon and chervil, pepper, salt, a pinch of sugar. Scrape, peel, and clean the vegetables, scoop out the carrot, turnips, and celery into the shape of peas and small olives. Wash the lettuce- and pull into very small pieces, cut the tarragon and chervil into fine shreds, blanch these and the lettuce-leaves. Cook the onions, carrot,, turnips, celery, and cucumber separately in salted water, drain and put all together with lettuce and herbs in a stewpan. Fill up with the clear soup, add the seasoning, boil gently for about ten minutes, and serve hot. N.B. — Toasted bread cut into small sippets may be served with this soup, but should be handed round separately. 123. Consomme Brunoise. — For 2 quarts of consomme

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