Potage à la Clermont

Ingredients

• 1 tablespoonful tapioca
• 1 medium-sized carrot
• white turnip
• celery
• y^ pintf ul in all
• 3 pints of consommé
• 12 small chicken-forcemeat balls
• y^ pint of boiled asparagus tops

Method

1. 1

   Soak the tapioca in cold water for 1 hour.

2. 2

   Cut the carrot, turnip, and celery into small dice.

3. 3

   Place in a saucepan, cover with boiling water, and cook for 2 minutes.

4. 4

   Drain and add to the soaked tapioca in the consommé, boiling for 30 minutes.

5. 5

   Prepare the chicken-forcemeat balls and boil them in salted water.

6. 6

   Place them with the asparagus in a tureen and pour the boiling consommé over.

7. 7

   Serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 36. The excerpt below is the record exactly as published.

Potage & la Clermont. — Soak ly, tablespoonful tapioca in cold water for 1 hour; cut 1 medium-sized carrot into small dice* like pieces, also white turnip and celery, y^ pintf ul in all ; place this in a saucepan ; cover with boiling water and cook 2 minutes ; drain in a sieve; add them with the soaked tapioca to 3 pints of con- somme, boil 30 minutes. Prepare 12 small chicken-forcemeat balls ; boil them in salted water ; lay them with y^ pint of boiled asparagus tops

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