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Consomme a la Sarah Bernhardt

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. a wineglass of sherry
  2. Clear soup
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take one quart of Clear soup (vol.
  2. i.) for every four persons, bring it to the boil, and mix with it one tablespoonful of Bermuda arrowroot that has been mixed with a wineglass of sherry into a smooth paste ;
  3. stir till it reboils, then let it simmer on the side of the stove for about twenty minutes ;
  4. add to it when ready to serve a slice of blanched beef marrow (vol.
  5. i.
  6. page 33) for each person, also about a teaspoonful of little pea quenelles (vol.
  7. i.
  8. page 51) and some picked and blanched watercress.
  9. Serve quite hot.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon