Consommé Douglas
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 119. The excerpt below is the record exactly as published.
CONSOMME DOUGLAS With an even cutter, the size of a penny, cut up some braised and cooled sweetbread into twelve roundels one-third inch thick ; with the same cutter cut out twelve more roundels from some cooked artichoke-bottoms, and put the whole into the soup- tureen with two tablespoonfuls of very green asparagus-heads. When about to serve, pour one quart of boiling, highly seasoned, ordinary consommé
Cook this with the app: pantry check, scaling, and the assistant.