303. SOUP A LA FERNEY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
custards
turnips
cucumbers
soup base
Instructions (9)
  1. Prepare twelve very small custards (made with consommé) in dariole moulds.
  2. Cut three turnips into very small fancy shapes, and fry them in a little fresh butter and sugar until they become of a light brown colour.
  3. Add a little consommé to the turnips and allow them to finish simmering on a very slow fire.
  4. When done, set the turnips to drain upon a clean napkin.
  5. Put the drained turnips and the small custards into a soup-tureen.
  6. Cut two cucumbers into scallops and boil them in consommé.
  7. Add the boiled cucumbers to the soup-tureen.
  8. Pour some boiling purée of green-peas over the contents of the soup-tureen.
  9. Serve.
Original Text
303. SOUP A LA FERNEY. THIS excellent soup is thus made: prepare twelve very small custards (made with consommé) in dariole moulds; cut three turnips into very small fancy shapes, and fry them in a little fresh butter and sugar until they become of a light brown colour; a little consommé should then be added, and they must be allowed to finish simmering on a very slow fire, and when done must be set to drain upon a clean napkin, and afterwards put into a soup-tureen with the small custards; to these add two cucumbers—cut into scallops and boiled in consommé for the purpose; and lastly, pour some boiling purée of green-peas on the above, and serve.
Notes
—