Printanier Grenat

Ingredients

• two carrots
• half a turnip
• half an onion
• two leaves of celery
• two leeks
• one ounce of butter
• three pints of consomme (No. 100)
• two tablespoonfuls of rice
• half a pinch of salt
• half a pinch of pepper
• one cut-up raw tomato

Method

1. 1

   Steam vegetables with butter, moisten with consomme, add rice, and cook.

2. 2

   Add tomato five minutes before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 98. The excerpt below is the record exactly as published.

half a pinch of pepper, add one gill of white broth (No. 99). Let cook for twenty minutes on a brisk fire. Then strain the tomatoes through a fine sieve into a bowl, add them now to julienne, let all cook five minutes longer; strain the peas fhrough the sieve into the julienne, let the whole come to a boil, and serve in a hot soup-tureen. 51. Printanier Grenat. — Cut into small pieces two carrots, half a turnip, half an onion, two leaves of celery, and two leeks; steam them well for ten minutes in a saucepan with one ounce of butter; then moisten with three pints of consomme (No. 100), adding two tablespoonfuls of rice, half a pinch each of salt and pepper. Cook thoroughly for thirty minutes and five minutes before serving put in one cut-up raw tomato

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