Consommé Girondine
From A guide to modern cookery, 1909
Serves 4
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 120. The excerpt below is the record exactly as published.
CONSOMME GIRONDINE Prepare (1) one quart of highly-seasoned beef consommé; (2) two baba-moulds of ordinary royale made with whole eggs and combined with two tablespoonfuls of cooked and finely- chopped lean ham; (3) three tablespoonfuls of a julienne of carrots
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