Consomme Fermiere

Ingredients

• one carrot
• one turnip
• a few leaves of cabbage
• one-half a stalk of peeled celery
• one onion
• one leek
• two tablespoonfuls of cooked green peas
• a little chopped parsley
• chives
• chervil
• about two quarts of consomme or plain stock

Method

1. 1

   Cut vegetables into small pieces and cook slowly in butter for 25 minutes.

2. 2

   Moisten with consomme or stock and simmer for 30 minutes, skimming off butter.

3. 3

   Add peas, parsley, chives, and chervil before serving.

4. 4

   Serve with toasted French bread.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 6. The excerpt below is the record exactly as published.

CONSOMME FERMIERE ^ Cut one carrot, one turnip, and a few leaves of cabbage into pieces the size of a dime. Cut one-half a stalk of peeled celery and one onion into crescents, and slice one leek crosswise. Cook the whole slowly in butter for about twenty-five minutes; then moisten with about two quarts of consomme or plain stock. Let it simmer for one-half an hour. Skim off the butter occasionally. Before serving add two tablespoonfuls of cooked green peas, a little chopped parsley, chives, and chervil

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