Consommé a la Chiffonnade

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take the heart of a lettuce, cut it finely, removing the hard parts and cook it slowly in a little butter; when it is nearly cooked add a handful of sorrel leaves cut in the same way; finish melting them together.

When the consommé is boiling, throw in a tablespoonful of vermicelli: cook five or six minutes, then put in the chiffonnade of sorrel and lettuce, cook five minutes more and add at the last minute a little plucked chervil.