Consommé Andalouse
From A guide to modern cookery, 1909
Serves 6
Serves six.
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 115. The excerpt below is the record exactly as published.
CONSOMME ANDALOUSE Prepare a baba-mould of royale made from tomato purée. When quite cold, cut it into dice, and put these in the soup- tureen with one small tablespoonful of cooked ham cut in julienne-fashion, one tablespoonful of boiled rice, with every grain distinct and separate, and two tablespoonfuls of threaded eggs (No. 217). When about to serve, pour one quart of very clear chicken consommé
Cook this with the app: pantry check, scaling, and the assistant.