Ingredients
6 large tomatoes
2 green bell peppers *
1 leek, trimmed,cut in chunks
4 egg whites, lightly beaten
8 cup rich chicken stock
1 salt, pepper
1 sm bunch chives, chopped
2 oz chopped pimiento
Directions
*Note: Green bell peppers should be cored, seeded and quartered.
Peel, core and dice 4 tomatoes. Place in large saucepan and add green
peppers, leek and egg whites, mixing well. Add chicken stock and
season to taste with salt and pepper. Place over medium low heat and
slowly bring to boil. Boil 5 to 10 minutes. Strain through sieve or
strainer lined with linen towel or cheesecloth. Discard vegetables
and refrigerateyy consomme until serving time. Just before serving,
peel, core and seed remaining 2 tomatoes and dice fine. Mix with
chives and pimiento and place 1 or 2 tablespoons of mixture in bottom
of each soup bowl. Pour chilled consomme over vegetables and serve at
once. Consomme should be thick and syrupy but not set.
Servings: 8 servings
Consomme Madrilene Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
We can read the history of meal recipes back into distant history, certainly as far back into history as the early Egyptians, and quite possibly further than that. Having said that, mostly, these early recipes were just very basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to experts in ancient history is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As our culinary historical trip moves on a few more years there are some interesting books published in the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that we all know today, but rather accounts of the types of meals on the tables of the upper classes of the period. During the succeeding few hundred years, the powerful families of Wesstern Europe strove to offer the most extravagent banquests, and as a result chefs and their recipes were at a premium. However, it was during the nineteenth century that haute cuisine and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, recipe publications were greatly in demand as a result of increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Consomme Madrilene recipe.
