Indian Consomme (a l’Indienne)

Name: Indian Consomme (a l’Indienne)
Yield: 4 servings
Ingredients: Cut one cooked artichoke-bottom into dice; and one slice of fried egg-plant fruit into pieces; add 2 table-spoonfuls of cooked rice; and 1 teaspoonful of curry-powder; put these into a soup-tureen with lqt. of boiling Consomme

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.

ndian Consomme (a 1’ Indienne). — Cut one cooked artichoke- bottom into dice, and one slice of fried egg-plant fruit into pieces, drain them on a cloth to remove all the fat, add 2 table-spoonfuls of cooked rice and 1 teaspoonful of curry- powder rubbed smooth in a little water, put these into a soup-tureen with lqt. of boiling Consomme

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