Consomme Brunoise

Name: Consomme Brunoise
Yield: 6 servings
Ingredients: the red part only of two carrots; one small turnip; the heads of two leeks; a small stick of celery; a third of an onion of medium size; moderately with salt; a pinch of sugar; half a pint of consomme; one quart of boiling consomme; a tablespoonful of very green peas

From Soyer's standard cookery, 1912

Serves 6

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

Consomme Brunoise. Cut into small dice the red part only of two carrots, one small turnip, the heads of two leeks, a small stick of celery and a third of an onion of medium size. Season the vegetables moderately with salt and a pinch of sugar and stew them in butter for thirty minutes slowly. Then moisten with half a pint of consomme, and finish cooking gently. Five minutes before serving put in one quart of boiling or- dinary consomme, and a tablespoonful of very green peas

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