Consomme Cialdini

Ingredients

• some carrots
• turnips
• potatoes
• salt
• the boiled white meat of chicken
• a few boiled or canned peas
• some chervil
• some very thin slices of French bread or rolls

Method

1. 1

   Cut vegetables to the size of a large pea and cook separately in salt water.

2. 2

   Combine in consomme with chicken and peas.

3. 3

   Serve with thin slices of French bread or rolls.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 259. The excerpt below is the record exactly as published.

Consomme Cialdini Radishes Fillet of bass, 1905 Larded sirloin of beef, Richelieu Salade Doucette Meringue glace, Chantilly Coffee Eggs Marigny. Put in a buttered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top. Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese, and bake in oven until done. Consomme Cialdini. Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of a large pea. Cook each separate in salt water. When done put in consomme and add the boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil. Serve separate some very thin slices of French bread or rolls

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