Consomme d la LiUenne
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 99. The excerpt below is the record exactly as published.
Consomme d la LiUenne.— Shred finely 1 oz. peeled almonds, and bake a pale brown in the oven, cut 2 large truffles and six preserved mushrooms into fine shreds (Julienne fashion) ; put these in a soup-tureen with a few sprigs of tarragon and chervil leaves, pour over about 2 quarts of hot rich consomme
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