CookEat Recipe
Consommé Printemps
Clear consommé with asparagus, peas, beans and herbs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1937. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use refrigerated No52 infusion and measured finished broth; vegetables must be safely prepared, not inferred raw. Limites : Asparagus bunch mass, No52 finished broth volume, final portions unknown.
Method
Steps
Step 1
Make No52 ONCE. From the listed No52 raw beef, vegetables, herbs and seasonings, add cold water just to nearly cover and infuse one hour under refrigeration. Bring to heat while gently STIRRING for the printed five minutes. Pour in the SEPARATE measured boiling water, RETURN to a boil, cover and simmer gently ninety minutes. Strain through clean sieve/cloth and measure actual FINISHED consommé; do not serve parent cups separately.
Step 2
Cut tender asparagus into half-inch pieces and boil in the separate pint of salted water twenty-five minutes; drain. Add asparagus, cooked peas/beans, herb leaves and sugar to measured simmering consommé; boil five minutes and serve.
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