Consomme on Plates (aux Plats)
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 462. The excerpt below is the record exactly as published.
Consomme on Plates (aux Plats). — Make about ljqts. of Consomme (as for Consomme with Quenelles, No. 2), strain it, and place by the side of the fire to keep hot. Cut off some 1-in. slices of stale brown bread, and shape them 2in. by lin., keeping the crust on. Place about seven or eight of these pieces of bread upon each plate, arranged in a circle, leaning- on their edges, and one edge overlapping the next. Slightly butter the centres of the plates so dressed, break a fresh egg and pour it in, add some salt and pepper
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