Consomme a la Veneur

Ingredients

• 2 quarts rich clear consomme
• 2 whites of eggs
• 1 tablespoonful of cream
• 2 large truffles
• 1 small firm lettuce
• 1 small head of white celery
• carmine colouring
• pepper
• salt
• tarragon
• chervil

Method

1. 1

   Mix the whites of eggs with the cream, colour with a few drops of liquid carmine, and strain into a well buttered mould.

2. 2

   Poach in the oven till firm.

3. 3

   When done, unmould, let cool, and cut into fine Julienne strips or small cubes.

4. 4

   Cut the truffles into similar shapes, heat with a little sherry.

5. 5

   Trim and wash the lettuce and celery, cut into fine shreds, cook separately in salted water, strain, and keep hot.

6. 6

   Combine all ingredients with tarragon and chervil leaves in the consomme, season to taste, let boil, skim, and pour into the soup-tureen.

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 100. The excerpt below is the record exactly as published.

Consomme a la Veneur — 2 quarts rich clear consomme (made in the usual way), 2 whites of eggs, 1 tablespoonful of cream,. (2 large truffles, 1 small firm lettuce, 1 small head of white celery, carmine colouring, pepper and salt, tarragon and chervil

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