Consomme Suedoise

Ingredients

• three rolls
• one carrot
• half a turnip
• one leaf of a white cabbage
• two tablespoonfuls of peas
• one tablespoonful of string beans
• one ounce of butter
• half a tablespoonful of salt
• two tablespoonfuls of grated Parmesan cheese
• three pints of consomme

Method

1. 1

   Cut rolls in halves, remove crumbs, and prepare the vegetable mixture.

2. 2

   Cook for twenty minutes, fill rolls, sprinkle with cheese, and serve with consomme.

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 Suedoise. — Cut three rolls in halves, and take out the crumbs; make a preparation, cutting up together one carrot, half a turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one table- spoonful of string beans; add one ounce of butter, half a tablespoonful of salt, and very little pepper. Leave it very thick, and cook for twenty minutes in a saucepan, adding two tablespoonfuls of grated Parmesan cheese. Fill the rolls with this mixture, and sprinkle the tops with more cheese and a few drops of drawn butter; place them in the oven for two minutes, and serve with three pints of consomme

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