CookEat Recipe
Consommé aux Lazagnes
Clear consommé with boiled lasagne pasta and separate Parmesan. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1989. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Keep No52 raw-beef cold infusion refrigerated and measure strained output; adjust pasta cooking to safe tender texture. Limites : Pasta sheet size, No52 finished volume and diner yield unknown.
Method
Steps
Step 1
Make No52 ONCE. Cold-infuse No52 listed raw beef/vegetables/herbs under refrigeration in just-covering water one hour. Bring to heat with gentle stirring for FIVE minutes, add its SEPARATE boiling water, return to boil and simmer covered ninety minutes. Strain through clean sieve/cloth and measure actual FINISHED consommé; do not serve parent cups separately.
Step 2
Boil four ounces dry lazagnes in a separate quart salted water twenty minutes as guide; drain. Add pasta to measured simmering consommé and boil five minutes. Serve Parmesan separately.
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