Imperial Consomme

Ingredients

• 2 pounds of lean veal
• half a pound of lean ham
• a small chicken
• 1 ounce of butter
• 3 onions
• 2 carrots
• 8 mushrooms
• 1 celery stalk
• 1 parsnip
• a blade of mace
• a quarter of a pint of water

Method

1. 1

   Cut veal, ham, and chicken into pieces.

2. 2

   Sauté with butter, onions, carrots, mushrooms, celery, parsnip, and mace until brown.

3. 3

   Add water, boil gently for three hours, then strain and cool on ice.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 2. The excerpt below is the record exactly as published.

IMPEBIAL CONSOMME Cut 2 pounds of lean veal into small pieces, adding half a pound of lean ham and a small chicken. Place in a stewpan with 1 ounce of butter, 3 onions, 2 carrots, 8 mushrooms, 1 celery stalk, 1 parsnip, a blade of mace, and a quarter of a pint of water

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