Clear Soup à la Belenne

Name: Clear Soup à la Belenne (Consommé à la Belenne)
Ingredients: white meat; red quenelles; marrow; asparagus peas; cucumber; peas; white quenelles; red quenelles; water; liquid carmine

Consommé à la Belenne

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Garnish some clear stock with little red and white quenelles, cucumber cut in the shape of peas, asparagus peas, and nice thick slices of blanched