Consomme Paysanne

Ingredients

• a handful or two of cabbage shred fine
• carrots
• squash
• turnips of two colors

Method

1. 1

   Scoop out the vegetables with a small spoon, boil them along with shredded cabbage, then drain the water and add the vegetables to the consomme.

2. 2

   Serve with small pieces of toast in each plate.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 299. The excerpt below is the record exactly as published.

Consomme paysanne (7 qts 42 cents.) Fried sunfish, a la Margate (string of 30 panfish, 5 lb 40 cents." Potatoes stuffed. Sliced cucumbers, potato salad, olives (20 cents.) Boiled leg of mutton, caper sauce (4 lbs 55 cents.) Ruast beef (lom 4 lbs 52 cents.) Chicken pot pie (5 fowls 125, with trimmings, 140 cents.) Small fillecs of beef a la Creole (2 lbs and sauce, 30 cents.) Virginia grated corn pudding (25 cents.) Lima beans 7, mashed turnips 4, browned carrots 5, tomatoes 12, potatoes 15 (46 cents.) Steamed cabinet pudding (36 orders, 50 cents.) Sweet potato pie (5 pies 43 cents.) Vanilla ice cream (31/^ qts 75 cents.) Cocoanut macaroons (same as No. 457 ; doubled, 26 cents.) Apple, peaches, nuts, crackers, cheese (53 cents.) Milk, cream 66, coffee, tea, sugar, bread, butter 53 (i 19 cents.) Total, $8 13; 54 persons; 15 cents a plate. 1012— Consomme Paysanne. Clear consomme with vegetables like jardinier: and Brunoise but the specialty of shred cabbage in addition. Paysanne means peasant -county style. For the vegetables take the smallest vegetable spoon and scoop out carrots, squash, tuxnips of two colors, or whatever may be available in the vegetable line, size of peas, boil them along with a handful or two of cabbage shred fine

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