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Fowl Consomme

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fowl Consomme

Ingredients

Directions

  1. Boil the veal in the strained broth.

  2. Add the giblets of the fowls.

  3. Simmer until the flavors meld.

  4. Clarify the broth carefully before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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