Consomme Isabelle
From Louis' every woman's cook book, 1910
Royal custard is colored pink with red vegetable coloring.
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 5. The excerpt below is the record exactly as published.
CONSOMME ISABELLE^ To two quarts of consomme add the following garnishing : Two heaping tablespoonfuls of cooked rice, two table- spoonfuls each of cooked green peas, cooked string beans, and peeled tomatoes cut in small cubes, and three tablespoonfuls of pink Royal custard cut in dia- monds. Let it come to a boil, and serve. Royal, or seasoned custard, the recipe for which is given elsewhere, is coloured pink by the use of a little red vegetable colouring, often used in cooking to colour jellies, creams, forcemeats, etc. 10 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. E LOUIS' EVERY WOMAN'S COOK BOOK CONSOMME WITH CHEESE CROUTONS ^ This is a very simple, but palatable consomme. Cut as many slices of French bread, one-quarter of an inch thick, as you have diners. Put them on a pie plate or baking sheet. Cover each slice with a heaping tablespoonful of grated Swiss and Parmesan cheese, mixed. Bake in a hot oven until they become golden brown. Have one crouton floating in each plate of consomme. CONSOMME MONACO^ (Two quarts, enough for ten people.) Cut five thin slices of bread and cover about one- sixteenth of an inch thick with chicken forcemeat. Put another slice of bread on top of the forcemeat, and press lightly together. With a round cutter, three- quarters of an inch in diameter, cut as many pieces as you can get out of the slices. Dip these pieces in beaten eggs, and fry them in clarified butter until they become a golden brown colour. When serving the consomme put five or six of these pieces in each plate. 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,
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