The International Cook Book

Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

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Consomme Aux Lazagnes

Prepare a consomme, strain into another saucepan and keep simmering. Plunge four ounces lazagnes into a quart boiling water with a teaspoon salt, boil for twenty minutes, drain well on a sieve, then add to the consomme; boil for five minutes, pour into a soup tureen and serve with two ounces grated Parmesan cheese separately.

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