Consommé Carmen

Name: Consommé Carmen
Cuisine: France
Ingredients: 1 liter consommé (clear broth); 0.25 piece sweet bell pepper; 4 tablespoons tomato essence or concentrated tomato purée; to taste tomato flesh, peeled; to taste sweet bell pepper; to taste rice grains; to taste chervil leaves

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1 liter consommé (clear broth)
0.25 piece sweet bell pepper
4 tablespoons tomato essence or concentrated tomato purée
to taste tomato flesh, peeled
to taste sweet bell pepper
to taste rice grains
to taste chervil leaves

Instructions

Prepare an ordinary consommé. During the clarification process, add one quarter of a sweet bell pepper and 4 tablespoons of tomato essence (or concentrated tomato purée that has been well dried beforehand) per liter of consommé.
To finish and serve: poach small dice of peeled tomato flesh in the consommé. Arrange in the bowl fine julienne of sweet bell pepper, whole rice grains, and tender sprigs of chervil as garnish.