Consomme d la Flamande

Ingredients

• 2 quarts clear soup
• 2 carrots
• 2 turnips
• 1 onion
• half of a medium-sized cabbage
• 2 ounces butter
• 1 teaspoonful caster sugar
• a few sorrel-leaves
• a few chervil-leaves
• the crust of half a French roll
• pepper
• salt

Method

1. 1

   Clean and peel the carrots and turnips, wash the cabbage and cut into small thin dice; put them into a stewpan with the butter, and fry a light-brown colour.

2. 2

   Add the sugar, drain off the butter, moisten with the consomme (clarified beef broth) and about a pint of water, and cook slowly for one hour.

3. 3

   Wash and pick the sorrel and chervil, and cut into fine shreds.

4. 4

   Add this to the soup, and cook a few minutes longer.

5. 5

   Remove the scum.

6. 6

   Cut the bread-crust into dice and toast slightly; put these in a soup-tureen, pour the soup over, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 104. The excerpt below is the record exactly as published.

Consomme d la Flamande. — 2 quarts clear soup {con- somme), 2 carrots, 2 turnips, 1 onion, \ of a medium-sized cabbage, 2 ounces butter, 1 teaspoonful caster sugar, a few sorrel-leaves, a few chervil-leaves, the crust of half a French roll, pepper and salt

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