Consommé Carmen
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one tablespoonful of plain-boiled rice
- one quart of consommé
- Cut
- one-quarter pint of raw tomato purée
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
Chef Wood
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- Prepare one quart of consommé, to which add, while clarifying, one-quarter pint of raw tomato purée, in order to give it a faint, pink tinge.
- Also peel and press a small and rather firm tomato;
- cut into dice, and poach the latter in some of the consommé;
- put them in the soup-tureen with a small tablespoonful of mild capsicum, cut in fine julienne-fashion, and one tablespoonful of plain-boiled rice.
- When about to serve, pour the boiling consommé over the garnish, and add a small pinch of chervil pluches.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler