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Consomme with Vegetables
Standard consomme served with carrots and turnips cut in fancy shapes, also with small pieces of French string-beans.
What Butterick's magazine told American kitchens to cook in 1929 - five hundred recipes in thirty-three departments, casserole cookery to cooking at the table.
Home › Soups › Consomme with Vegetables
Standard consomme served with carrots and turnips cut in fancy shapes, also with small pieces of French string-beans.