Consomme Printanier Royale
From The table, 1889
Serves 4
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 107. The excerpt below is the record exactly as published.
Consomme Printanier Royale. — Add to one quart of boiling con- somme (No. 100) three royals (No. 107) cut into pieces, also half a pint of cooked printanier (No. 51), and serve. 1 68 THE TABLE. 125. Consomme Duchesse. — Butter and cover a tin plate with two ounces of pate-a-chou (No. 1240), about the height of a quarter of an inch. Cook it in the oven for six minutes, then remove, and fill it with forcemeat (No. 226) pressed through a cornet; cut it with a paste cutter into twelve equal-sized pieces, put them in the tureen, pour one quart of boiling consomme
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.