Consommé Colbert

To six cups Consommé add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut in small pieces.

To six cups Consommé add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut in small pieces. Serve a poached egg in each plate of soup.

Ingredients

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Required Gear

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Soup bowls or plates
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Ladle For serving soup
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Spoon For serving

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Instructions

  1. 1

    To six cups Consommé add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut in small pieces.

  2. 2

    Serve a poached egg in each plate of soup.

Sources & Citations

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Recipe by fannie-farmer from The Boston Cooking-School Cook Book , Chapter 8 (1896)