Consommé Lorette
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 121. The excerpt below is the record exactly as published.
CONSOMME LORETTE Have ready one quart of chicken consommé. Also prepare two tablespoonfuls of a fine julienne of celery stewed in butter and cooked in the consommé; twelve small ‘‘pommes Aa la lorette ” (No. 2226), the size of hazel-nuts, and shaped like small crescents. These potatoes should be fried in hot fat four minutes before serving. y Put into the soup-tureen the julienne of celery, twelve small, freshly-poached cocks’ kidneys, and one tablespoonful of a julienne of pimentos
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