Consomme Carmen
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 15. The excerpt below is the record exactly as published.
Consomme Carmen. Prepare one quart of consomme to which add, while clarify- ing, one quarter pint of raw tomato puree in order to give it a faint pink tinge. Peel and press a small tomato; cut into dice and poach in a little of the consomme; put them into the soup-tureen with a tablesponful of mild capsicum, cut in julienne-fashion, and one tablespoonful of plain boiled rice. Over this garnish pour the boiling consomme, adding a small pinch of chervil pluches
Cook this with the app: pantry check, scaling, and the assistant.