Consomme with Vermicelli a la Maria

Ingredients

• Half shin of beef
• half knuckle of veal
• half can of tomato
• two onions
• two carrots
• one leek
• parsley
• six quarts water
• two tablespoons of vermicelli

Method

1. 1

   Wash the meat; put in soup pot with boiling water, onions, tomato, carrots, pepper, and salt.

2. 2

   Simmer for six to eight hours, then strain.

3. 3

   Remove fat; clear with egg white if necessary.

4. 4

   To each quart of soup, add two tablespoons of rinsed vermicelli and simmer until cooked.

5. 5

   Serve with grated Parmesan cheese on a separate dish.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 47. The excerpt below is the record exactly as published.

Consomme with Vermicelli a la Maria Consomme an Vermicelle, a la Maria Half shin of beef, half knuckle of veal, half can of tomato, two onions, two carrots, turnips (if at hand), pepper, salt, one leek, parsley, six quarts water. How to Make It. Wash the meat; put on the stove in the soup pot with the boiling water, onions, tomato, carrots, pepper, and salt. Let simmer for six to eight hours, then strain the soup. Remove all the fat; clear with the white of an egg if necessary. To each quart of soup add two tablespoons of vermicelli

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