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Consome with milanese profiterations
1 serving
Lower the pasta into boiling salted water and cook until tender. Peel the carrots and celery, wash, cut into small cubes, place in a pan, add a few spoons of stock and simmer until soft, stirring occasionally. Rinse the leeks and lettuce leaves and cut into straws. Scald the tomatoes with boiling water, remove the skin, and cut the flesh into straws too. Cut the peeled cucumber into small cubes. Put the prepared vegetables, pasta and stuffed profiterols into the boiling strained chicken broth and cook over a medium heat for 7 - 10 minutes. Pour the ready-made consommé into broth cups and serve hot.
Lower the pasta into boiling salted water and cook until tender. Peel the carrots and celery, wash, cut into small cubes, place in a pan, add a few spoons of stock and simmer until soft, stirring occasionally. Rinse the leeks and lettuce leaves and cut into straws. Scald the tomatoes with boiling water, remove the skin, and cut the flesh into straws too. Cut the peeled cucumber into small cubes. Put the prepared vegetables, pasta and stuffed profiterols into the boiling strained chicken broth and cook over a medium heat for 7 - 10 minutes. Pour the ready-made consommé into broth cups and serve hot.
carrots - 1 pc., celery root - 1 pc., tomatoes - 1 pc., cucumbers - 1 pc., salt to taste, leek - 2 pc., pasta - 50 g, salad - 3-4 leaves, chicken broth - 2 l
