Consomme with Rice a la Gilbert
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 49. The excerpt below is the record exactly as published.
Make a rich consomme from beef and chicken. Clear, and when ready to serve, garnish with all different kinds of vegetables that have been cut in fancy shapes and cooked separately. Add to each quart of soup two tablespoons cooked rice that has been rinsed and a pinch of chopped parsley
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