Consomme a la Octavious
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 43. The excerpt below is the record exactly as published.
Consomme a la Octavious Is a rich consomme cleared like the Beef Julienne and garnished with turnips cut in slices and cut with the very small ring cutter, truffles and custards colored yellow, white, green, and red
Cook this with the app: pantry check, scaling, and the assistant.