Consomme Colombine
From Soyer's standard cookery, 1912
Serves 6
This soup can only appear on menus when pigeon's eggs are in season.
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 28. The excerpt below is the record exactly as published.
Consomme Colombine. Prepare a good tablespoonful of carrot pearls and one of turnip pearls, keeping the latter very white. Cook them in the ordinary way, and put them in the soup-tureen with one table- spoonful of very green peas, one tablespoonful of a julienne of roast pigeon fillets, and six poached pigeons' eggs, which latter should be sent to the table in a timbale at the same time as the consomme. Pour over the other garnish one quart of very clear boiling chicken consomme
Cook this with the app: pantry check, scaling, and the assistant.