Consomme h l'Andalonse
From The table, 1889
Serves 6
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 107. The excerpt below is the record exactly as published.
Consomme h 1'Andalonse. — Boil three tablespoonfuls of tapioca in one quart of consomme (No. 100); add half a pint of thin tomato sauce (No. 205), boil for ten minutes, and serve with twelve small quenelles of godi- veau
Cook this with the app: pantry check, scaling, and the assistant.