280. SOUP OF GRATINATED CRUSTS A LA PRINCESSE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

three dozen small quenelles of chicken boiled into the shape of pieces of macaroni, an inch long ↝ Chicken, ground, raw [Poultry Products]
half a pint of asparagus-heads ↝ Asparagus, raw [Vegetables and Vegetable Products]
a little boiling consommé
two quarts of consommé

Instructions (3)

Prepare the same number of rolls according to the preceding instructions.
A few minutes before dinner, add to the crusts three dozen small quenelles of chicken boiled into the shape of pieces of macaroni, an inch long; half a pint of asparagus-heads, and a little boiling consommé.
Send up two quarts of consommé in a soup-tureen, and serve as described in the last-mentioned soup.

Original Text

280. SOUP OF GRATINATED CRUSTS A LA PRINCESSE.
PREPARE the same number of rolls according to the preceding in-structions. A few minutes before dinner, add to the crusts three dozen small quenelles of chicken boiled into the shape of pieces of macaroni, an inch long; half a pint of asparagus-heads, and a little boiling con-sommé. Send up two quarts of consommé in a soup-tureen, and serve as described in the last-mentioned soup.

Notes

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