Consomme Colbert

Ingredients

• Equal parts of carrots
• turnips
• peas
• string beans
• cauliflower
• and flageolet beans
• one poached egg to each person
• a little chopped chervil

Method

1. 1

   Cut carrots and turnips into small squares, boil cauliflower, and combine all in hot consomme with poached eggs.

2. 2

   Add chervil before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 41. The excerpt below is the record exactly as published.

Consomme Colbert Broiled Alaska candlefish Sweetbreads, Theodora Roast ribs of beef, au jus Saratoga potatoes Celery Victor Fruit cake Coffee Poached eggs, Martha. On top of four pieces of toast put some lobster croquette preparation in a layer about one-quarter of an inch thick, put a piece of butter on top of each, and bake in oven. Put a poached egg on top and cover with cream sauce. Noodles, Polonaise. On a large platter put one pound of plain boiled noodles. In a frying pan put one-quarter pound of butter, and one-half cup of fresh bread crumbs. Fry until golden brown, and pour over the noodles. Consomme Colbert. Equal parts of carrots, turnips, peas, string beans, cauliflower, and flageolet beans. Cut the carrots and turnips in small squares. Boil the cauliflower and cut off the small flowers. Then put all in hot con- somme, with one poached egg to each person. Add a little chopped chervil

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