Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Consomme Deslignac
From Soyer's standard cookery, 1912
Serves 6
Serve hot for best flavor.
A modern interpretation · AI-generated from the original record
Ingredients
- two small, stuffed lettuces
- two babamolds of royale
- two tablespoonfuls of poached tapioca
- one quart of boiling consomme
Method
Prepare stuffed lettuces and poached royale.
Cut royale into dice, trim lettuce, and place in the soup-tureen.
Pour boiling consomme over and add tapioca and chervil.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 8. The excerpt below is the record exactly as published.
Consomme Deslignac. Prepare two small, stuffed lettuces, rolled into sausage form and poached; two babamolds of royale with cream. Cut the royale into small dice; trim the lettuce and cut into slices; put this garnish into the soup-tureen and pour thereon one quart of boiling consomme, thickened with two tablespoonfuls of poached tapioca
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