Consomme Fermiere

Ingredients

• one and one-half ounce of butter
• one small carrot
• one small turnip
• the heads of two leeks
• one onion
• one and one-half pints of white consomme
• two ounces of parboiled cabbage

Method

1. 1

   Mince the vegetables and stew them in butter.

2. 2

   Moisten with white consomme, add cabbage, and cook gently while removing grease for a clear consomme.

3. 3

   Add thin slices of dried French bread.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 14. The excerpt below is the record exactly as published.

Consomme Fermiere. (Another Method.) Mince finely, one small carrot, one small turnip, the heads of two leeks, and one onion. Slightly stew these vegetables in one and one-half ounce of butter; moisten with one and one- half pints of white consomme; add two ounces of parboiled cabbage

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