Consommé Colbert
By: Patrick Mullen
Published: Friday, December 10, 2010 - 1:02am

Ingredients




celery
egg
soup

Preparation

1 To six cups Consommé add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut in small pieces. Serve a poached egg in each plate of soup.