Recipes for high-class cookery : as used in the Edinburgh School of Cookery.

Date:: [1912]

Catalogue details

Licence: In copyright

Credit: Recipes for high-class cookery : as used in the Edinburgh School of Cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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CONSOMME A LA JARDINIERE. 1 quart of clear stock. Gamith.—1 tablespoonful turnip in pea shapes. 1 „ carrot in pea shapes. 1 „ green peas. 1 „ cauliflower sprigs. Cut out of the carrot and turnip round pieces the shape of peas, using a special vege- table cutter for the purpose. Use the red part only of the carrot. Cut the pieces of cauli- flower in small sprigs. Cook the vegetables in separate pans of boiling salted water until tender, then drain. Put the clear stock into a saucepan, and bring to the boil. Add the garnish of vegetables, and the consomm^ is ready for serving. consomme a L’ITALIENNE. 1 quart of clear stock. Gamith.—1 dessertspoonful of Italian paste. Cook the Italian paste in boiling salted water; drain well. Bring the stock to the boil in a clean saucepan, add the cooked paste, and serve.