Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Consomme Colbert
From With a saucepan over the sea, 1902
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 1 quart of beef stock
- 1 tablespoonful of sherry
- an egg
Method
Clarify 1 quart of beef stock, well flavored and made from fresh meat, add 1 tablespoonful of sherry, and in each plate put an egg, poached in water and vinegar, to keep it firm and white.
Add salt and pepper to taste and serve very hot.
Nutrition per serving
50Calories
6 gProtein
3 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 7. The excerpt below is the record exactly as published.
tablespoonfuls of sherry. LOBSTER SOUP. (As made in Nantes, France.) Cook I ounce of chopped ham, i onion, and i carrot, cut fine, parsley, thyme, and a bayleaf, in i ounce of butter. Add 3 pounds of lobster meat, cooked and cut into dice, i pint of white wine, and I j4 quarts of veal stock. Simmer i hour. Strain the soup, add 2 cups of boiled rice and i hard- boiled egg sliced and some butter. Season and serve with croutons. CONSOMME COLBERT. (Prance.) Clarify i quart of beef stock, well flavored and made from fresh meat, add i tablespoonful of sherry, and in each plate put an egg
Cook this with the app: pantry check, scaling, and the assistant.