Chapter XIII · Soups · No. 625
625—Consommé à la Madrilène
Add four oz. of raw tomato and one oz. of capsicum to the consommé per every quart of the latter. Mix these ingredients with the clarification, and serve as cold as possible.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 625, p. 224. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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