Consomme with Celery
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 459. The excerpt below is the record exactly as published.
Consomme with Celery (au Celeri). — Pare and blanch half a root of celery, cut it up into equal-sized shreds, put it in a saucepan, adding 2 table-spoonfuls of boiled rice, Joz. of J smoked, cooked tongue, and six mushrooms, shred very small.. Pour lqt. of hot Consomme
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