Consomme with Vegetables (aux Legumes) a la Hammond

Ingredients

• a nice rich consomme from the shin of beef
• and chicken (or veal)
• flavor with vegetables
• and tomato
• pepper
• salt
• cut some tiny dices of different kinds of vegetables — such as carrots
• onions
• and turnips
• cut string beans in thin strips
• and have also some tiny peas

Method

1. 1

   Make a rich consomme, simmer for 6-8 hours, strain and skim.

2. 2

   Cook diced vegetables separately, then add to the soup and cook for 15 minutes.

3. 3

   Season with salt and pepper, and add chopped parsley just before serving.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 45. The excerpt below is the record exactly as published.

Consomme with Vegetables (aux Legumes) a la Hammond Make a nice rich consomme from the shin of beef and chicken (or veal); flavor with vegetables and tomato; simmer about six to eight hours, strain from the soup pot, and skim; clear with white of an egg. In the meantime cut some tiny dices of different kinds of vegetables — such as carrots, onions, and turnips — and cook. Cut string beans in thin strips, and have also some tiny peas; cook nice and green and add to the soup. Let the soup cook with the vegetables for fifteen minutes; season with pepper and salt

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