Soup, Grand Consomme
From Consult me, 1902
Serves 8
Use for mixing in sauces or clear soups.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 466. The excerpt below is the record exactly as published.
SOUP, Grand Consomme. Put into a pot two knuckles of veal, a piece of a leg of beef, a fowl, or an old cock, a rabbit or two old partridges ; add a ladleful of soup
Cook this with the app: pantry check, scaling, and the assistant.