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 Printanier Aux Quenelles
From Soyer's standard cookery, 1912
Serves 4
Quenelles should be poached just before serving.
A modern interpretation · AI-generated from the original record
Ingredients
- lessen the quantities of the vegetables
- some small quenelles of chicken forcemeat
Method
Prepare the printanier as directed, but with fewer vegetables.
Make small quenelles of chicken forcemeat and poach them.
Drain and add to the soup-tureen with the garnishes, then pour boiling consomme over.
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 Printanier Aux Quenelles. Prepare the printanier as directed above, but lessen the quantities of the vegetables. Make some small quenelles of chicken forcemeat
Cook this with the app: pantry check, scaling, and the assistant.