Swedish Consomme (a la Snedoise)

Ingredients

• Chop up together one carrot
• half a turnip
• one leaf of a white cabbage
• 2 table-spoonfuls of peas
• 1 table-spoonful of French beans
• loz. of butter
• ^ table-spoonful of salt
• a very little pepper
• 2 table-spoonfuls of grated Parmesan cheese
• Cut three French rolls into halves

Method

1. 1

   Chop vegetables and cook with butter, salt, and pepper for twenty minutes.

2. 2

   Fill halved rolls with the mixture, sprinkle with cheese and warmed butter, bake for two minutes, and serve in a hot soup-tureen with Consomme poured over.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 465. The excerpt below is the record exactly as published.

Swedish Consomme (a la Snedoise). — Chop up together one carrot, half a turnip, one leaf of a white cabbage, 2 table- spoonfuls of peas, and 1 table-spoonful of French beans, adding loz. of butter, ^ table-spoonful of salt, and a very little pepper. Keep the preparation very thick, and cook for twenty minutes in a saucepan, adding 2 table-spoonfuls of grated Parmesan | cheese. Cut three French rolls into halves

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