Consomme Tricolore
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 27. The excerpt below is the record exactly as published.
CONSOMME TRICOLORE. EGLBFIN 1 LA DIPLOMATS. VEATJ A. LA SUZANNE. BECASSINES A LA CRAPAUDINB. TOURTE DE FRANGUPANE. Consomme Tricolore (Tricoloured Soup). — Cut some French beans, young carrots, and turnips in the shape of diamonds or lozenges. Boil each vegetable separately in salted water
Cook this with the app: pantry check, scaling, and the assistant.