Consomme Boheme
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 13. The excerpt below is the record exactly as published.
Consomme Boheme. Prepare a dariole-mold of foie-gras puree, and a few pro- fiterolles the size of hazelnuts, the latter being made very crisp. STANDARD COOKERY. 13 When the royale is cold, cut into regular dice and put in the tureen. Pour over the garnish a quart of consomme thickened by three tablespoonfuls of poached tapioca
Cook this with the app: pantry check, scaling, and the assistant.