Consommé Grimaldi

Ingredients

• one quart of excellent ordinary consommé
• four tablespoonfuls of raw tomato purée
• three tablespoonfuls of a fine julienne of the white of celery
• stewed in butter

Method

1. 1

   Add the tomato purée to the consommé while clarifying.

2. 2

   Prepare the royale and julienne of celery, stewing the celery in butter.

3. 3

   Put the royale and julienne into the soup-tureen and pour in the boiling consommé with tomatoes.

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 GRIMALDI Have ready one quart of excellent ordinary consommé, to which have been added, while clarifying, four tablespoonfuls of raw tomato purée, strained through fine linen. Also prepare two dariole-moulds of ordinary royale, and three tablespoonfuls of a fine julienne of the white of celery, stewed in butter

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