Swiss Consomme

Ingredients

• 6 cups consomme
• ^ cup turnip cut in fancy shapes
• ^ cup carrot cut in fancy shapes
• 1 cup celery cut in small pieces
• 2 tablespoons butter
• 2 tablespoons cold cooked chicken
• 1 cup roasted chestnuts cut in slices

Method

1. 1

   Melt butter, add vegetables, and cook until yellow.

2. 2

   Cook in boiling water until tender, being careful not to overcook.

3. 3

   Drain; add hot consomme, chestnuts, and chicken.

4. 4

   Season with salt and pepper if necessary.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 23. The excerpt below is the record exactly as published.

Swiss Consomme 6 cups consomme ^ cup turnip cut in fancy shapes ^ cup carrot cut in fancy shapes 1 cup celery cut in small pieces 2 tablespoons butter 2 tablespoons cold cooked chicken 1 cup roasted chestnuts cut in slices

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