Consomme Bouquetiere
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 Bouquetiere. Prepare a garnish of carrots and turnips cut with a tubular cutter; French beans cut into lozenges, and green peas, all of which vegetables should be fresh and young. Cook each sep- arately and then put into the soup-tureen. Over this garnish pour one quart of consomme thickened with two tablespoonfuls of perles du Japon
Cook this with the app: pantry check, scaling, and the assistant.