Consomme Chartreuse
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 15. The excerpt below is the record exactly as published.
Consomme Chartreuse. Prepare six ravioles of spinach puree. Six of foie-gras puree, and six of chopped mushrooms, two small tablespoonfuls of tomato dice. Ten minutes before serving, poach the ravioles in boiling salted water and the tomato dice in some of the con- somme. Put the ravioles and the tomato dice (well-drained) into the soup-tureen, and pour over them one quart of consomme with a moderate addition of tapioca. Add a pinch of chervil pluches
Cook this with the app: pantry check, scaling, and the assistant.