Consomme Rachel
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 26. The excerpt below is the record exactly as published.
Consomme Rachel. Prepare one quart of consomme, and thicken it with three tablespoonfuls of poached tapioca strained through muslin. With a round cutter, stamp out a few roundels of crumbs of bread the size of pennies and one-half inch thick. Poach in consomme as many slices of very fresh beef-marrow as there are roundels of bread. Six minutes before serving, fry the roundels of bread in clarified butter, hollow out their centers, and place on each a slice of poached beef-marrow suitably trimmed. Put three tablespoonfuls of a julienne
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