Consomme a la Monte Carlo
From Little French dinners, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 43. The excerpt below is the record exactly as published.
CONSOMME A LA MONTE CARLO. FILETS DE SOLES A LA CARDINAL. NOISETTES D'AGNEAIT CENDBILLON. COURGE AU GRATIN. CREPES A LA FRA^AISE. Consomme a la Monte Carlo (Monte Carlo Soup). — Take a truffle, cut it into slices, and with a column cutter cut from each slice as many rounds as can be had the size of a sixpence. Treat in the same way some Spanish red sweet peppers (pimientos dulces), so as to have equal quantities of both. Put all the rounds into a saucepan with as much consomme as may be necessary. Add salt to taste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.