Vegetable Consommé

Ingredients

• 8 cups consommé (1.9 litres)
• 2 tablespoons carrots
• 2 tablespoons string beans
• 2 tablespoons turnips
• 2 tablespoons green peas
• 2 tablespoons asparagus tips

Method

1. Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender; add consommé, reheat and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard