Consommé Klondyke

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
stock
garnish
Instructions (4)
  1. Prepare a very clear amber stock.
  2. Fry little rough lumps of choux paste in plenty of boiling fat until a delicate golden brown. Drain well.
  3. Serve the stock garnished with the fried choux paste lumps.
  4. The secret to this recipe is achieving a bright, gold tint for both the stock and the choux paste.
Original Text · last edited 4 days ago
Consommé Klondyke.—Very clear amber stock, garnished with little rough lumps of choux paste, previously fried a delicate golden brown in plenty of boiling fat, and well drained. The secret of this lies in getting the colour of both stock and choux a bright, gold tint.
Notes
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