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Consommé Olga
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 124. The excerpt below is the record exactly as published.
CONSOMME OLGA Prepare one quart of excellent ordinary consommé, and add thereto, when about to serve and away from the fire, one-quarter pint of port wine. Also cut into a fine julienne the quarter of a small celeriac, the white of a leek, and the red part only of a small carrot. Stew this julienne in butter and complete its copritie in con- sommé, reducing the latter to a glaze. When about to serve put this julienne in a soup tureen, add a few tablespoonfuls of a julienne of salted gherkins
Cook this with the app: pantry check, scaling, and the assistant.