Consommé à la Moscovite
From A guide to modern cookery, 1909
Serves 4
Vesiga should be soaked in cold water for a few hours before cooking.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 123. The excerpt below is the record exactly as published.
CONSOMME A LA MOSCOVITE Prepare one quart of sterlet or sturgeon consommé, and add thereto some cucumber essence, obtained by pounding a cored and peeled cucumber, and straining the resulting purée through linen. Put into the soup-tureen two tablespoonfuls of a julienne of salted mushrooms, one oz. of soaked vesiga
Cook this with the app: pantry check, scaling, and the assistant.