Consommé Hongroise

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 (2)
Instructions (2)
  1. Drop little balls of savoury choux paste into boiling clear stock.
  2. Finish in the soup.
Original Text · last edited 4 days ago
Consommé Hongroise.—Clear stock, into which when boiling little balls of savoury choux paste are dropped and finished in the soup.
Notes
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