English Consomme (a l’Anglaise)
From The encyclopædia of practical cookery, 1890
Serves 4
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 463. The excerpt below is the record exactly as published.
English Consomme (a l’Anglaise). — Add 1 teacupful of minced cooked fowl and 3 table-spoonfuls of cooked green peas to lqt. of boiling Consomme
Cook this with the app: pantry check, scaling, and the assistant.