Consommé Printanière

Ingredients

• one quart of Chicken Consomme
• one tablespoon of cooked carrot
• one tablespoon of cooked turnip
• small peas
• French beans
• asparagus tips

Method

1. 1

   To Chicken Consommé, add cooked vegetables cut in small shapes.

2. 2

   Heat in hot consommé, drain, place in a soup tureen, and pour over boiling consommé.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 45. The excerpt below is the record exactly as published.

Consomme Printaniere — Imperial Rings Stuffed Hearts with Vegetables Potato Puff ,^ Cabbage Salad Raspberry Whip — White Nut Cake Iced Coffee ^ ^ WATERMELON WITH SHERRY SAUCE Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and a half hours). Serve with Sherry Sauce in tall champagne glasses. SHERRY SAUCE Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and pour over watermelon balls. CONSOMMfi PRINTANIERE To one quart of Chicken Consomme add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips

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