1913 Consomme Printaniere

CONSOMME PRINTANIERE
Fifty-Two Sunday Dinners (1913)
Elizabeth O Hiller
1 quart chicken consommé
Cooked carrot
Cooked turnip
Small peas
French beans
Asparagus tips
To one quart of Chicken Consommé add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consommé; drain, place them in hot soup tureen and pour over boiling consommé.
Did we eat it? Yes
Would I make it again? Yes
Notes: The Imperial Rings are really good with the soup.

IMPERIAL RINGS
Stale bread
Melted butter
Salt
Paprika
Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) cut out center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika, and brown delicately in the oven. Serve in a circle overlapping each other on a plate covered with a doily.

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