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Calf's-head Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Calf's-head Soup

Ingredients

Directions

  1. Heat the consommé until hot.

  2. Add a little hot consommé to detach the ingredients from the saucepan.

  3. Place the ingredients in a tureen.

  4. Pour the soup with vegetables gently over the ingredients.

  5. Serve immediately before the toasts become soggy.

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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