Consommé Carmen
From A guide to modern cookery, 1909
Serves 4
Add a pinch of chervil pluches before serving.
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 117. The excerpt below is the record exactly as published.
CONSOMME CARMEN Prepare one quart of consommé, to which add, while clarify- ing, one-quarter pint of raw tomato purée, in order to give it a faint, pink tinge. Also peel and press a small and rather firm tomato; cut into dice, and poach the latter in some of the consommé; put them in the soup-tureen with a small tablespoonful of mild capsicum, cut in fine julienne-fashion, and one tablespoonful of plain- boiled rice
Cook this with the app: pantry check, scaling, and the assistant.