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
From Soyer's standard cookery, 1912
Serves 6
Serve immediately for best flavor.
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of consomme
- one carrot
- one turnip
- one tablespoonful of small peas
- the same quantity of small French beans
- the same quantity of asparagus-heads
- ten roundels of sorrel leaves
- as many of lettuce leaves
Method
Cut carrot and turnip into roundels, then into rods.
Cook these in consomme.
Place the rods, peas, beans, asparagus, sorrel, and lettuce in the soup-tureen.
Pour boiling consomme over and add chervil.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 7. The excerpt below is the record exactly as published.
Consomme Printanier. Have ready one quart of consomme, also cut one carrot and one turnip into roundels one-half inch thick. With a tubular cutter, cut these roundels into little rods, making a sufficient number to fill one tablespoon with each vegetable. Cook these little rods in consomme. Put the carrot and turnip rods into the soup-tureen with 6 STANDARD COOKERY. one tablespoonful of small peas, the same quantity of small French beans and asparagus-heads, the former cut into lozenges, ten roundels of sorrel leaves, and as many of lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.