Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 97

 6 cups consommé ½ cup carrots cut in fancy shapes 2 tablespoons butter ¼ cup turnips cut in fancy shapes 1 cup celery cut in small pieces 2 tablespoons cold cooked chicken 1 cup roasted chestnuts cut in slices

Melt butter, add vegetables and cook until yellow. Cook in boiling water until tender, being careful not to overcook. Drain, add hot consommé, chestnuts and chicken. Season with salt and pepper if necessary.