Sunday, 17 January 2016

Beetroot & orange consommé

Here is a further recipe from my mother's book. I include it more for historical interest. I cannot contemplate my mother using orange juice or arrow-root in any recipe from 1980 onwards...

"Cut up one large raw beetroot and two onions. Cook them gently in butter for 5 minutes. Add two beef stock cubes in one pint water. Bring to boil and simmer until beetroot is pale. Strain. Add 1/4 pint orange juice, 1 tablespoon arrow-root to thicken, a little hot pepper sauce, freshly ground pepper to taste."

No comments:

Post a Comment