Consommé Julien

Ingredients

• two medium-sized carrots
• one medium-sized turnip
• one leek
• half a stick of celery
• half an onion
• one and one-half pints of white consommé
• two oz. of small parboiled cabbages
• one small tablespoonful of very green, cooked peas
• one tablespoonful of sorrel and lettuce chiffonade
• one pinch of chervil pluches

Method

1. 1

   Cut the vegetables into fillets and season.

2. 2

   Stew them in butter, moisten with consommé, and finish cooking gently.

3. 3

   Add peas, sorrel, lettuce, and chervil before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 121. The excerpt below is the record exactly as published.

CONSOMME JULIENNE Cut into fillets, two inches in length, the red part only of two medium-sized carrots, one medium-sized turnip, one leek, half a stick of celery, some cabbage leaves, and half an onion. Season these vegetables with a pinch of salt and as much castor sugar; stew them in one oz. of butter; moisten with one and one-half pints of white consommé, and then add two oz. of small parboiled cabbages, cut after the manner of the other vegetables. Finish the cooking gently, removing the grease the while, SOUPS 209 and complete with one small tablespoonful of very green, cooked peas, one tablespoonful of sorrel and lettuce chiffonade, and one pinch of chervil pluches

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