Consomme a la Printaniere

Ingredients

• Make a rich clear consomme
• Garnish with vegetables cut in fancy shapes, green peas, string beans, asparagus tips, and young shallots all cooked separately

Method

1. 1

   Make a rich clear consomme.

2. 2

   Garnish with vegetables cut in fancy shapes, green peas, string beans, asparagus tips, and young shallots all cooked separately.

3. 3

   These vegetables are not to be cut small; they are left in large shapes.

4. 4

   Add the garnishing to the consomme; boil up; skim and serve.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 42. The excerpt below is the record exactly as published.

Consomme a la Printaniere Make a rich clear consomme. Garnish with vegetables cut in fancy shapes, green peas, string beans, asparagus tips, and young shallots all cooked separately

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