131. Clear Partridge Soup (Consomme de Perdrix)
1 or 2 old partridges or
pieces of partridge.
1 lb. shin of beef.
3 qts. cold water.
A bunch of herbs.
1 carrot. 1 turnip.
2 onions.
1 or 2 sticks of celery.
8 white peppercorns.
3 or 4 cloves. 1 small
blade of mace.
| lb. lean juicy beef or
liver for clearing the
stock. Salt✪ Clear Partridge Soup (Consomme de Perdrix).
Game quenelles, to gar-
nish.
Prepare the shin of beef as for brown stock (see
p. 37). Remove the flesh from the breast of the
partridge and reserve it for making the quenelles.
Cut the rest in small pieces, and wipe or wash any
parts which may require it. Put the prepared game
and meat into a saucepan with the cold water and
a little salt, and, if time permits, let them soak half
an hour. Then put the saucepan on the fire and
bring the contents slowly to the boil, and skim well.
Next add the vegetables, prepared and cut in small
pieces, the herbs and spices. Simmer all slowly
from 4| to 5 hours, never letting the contents of
the saucepan go off the boil, and removing all scum
as it rises. Then strain through a cloth or hair
sieve, and stand until cold. Clear the soup with
the raw beef or liver according to directions given
for consomme (see Recipe 117). Serve withia garnish
of game quenelles (see Recipe 1298).
Notes. — A darker coloured soup may be obtained
by frying the meat and game in a little butter before
pouring on the water. The shin of beef may be
omitted from the list of ingredients if light stock
can be used instead of water.
Time to cook, 5 hours first day, 30 to 40 minutes
second day. Cost, uncertain. Quantity, 3 to 4
pints.
132. Consomme a la Portugaise
Clear soup with a garnish of leeks and French
plums. To prepare the leeks, well wash them and
cut them in fine shreds of about an inch in length,
and stew till tender in light stock. Allow one or
two plums to each person, wash them and stew
them in light stock until tender. Drain well both
the leeks and plums, and add them to the clear
consomme.
133. Consomm6 aux Profiteroles
This is clear soup with profiteroles (Recipe 1307)
served separately. A garnish of green peas and
small sprigs of cauliflower may be put into the soup
if liked.
134. Clear Soup with Quenelles (Consomme
aux Quenelles)
3 pts. clear soup or ] \ lb. chicken or veal
consomme. | quenelle meat.
Make the quenelles according to directions given
in Recipe 1298 and put them in a hot soup tureen.
Make the clear soup boiling hot and pour it over
them.
135. Clear Ox-tail Soup (Consomme de Queue
de Boeuf)
1 ox tail.
1| lb. shin of beef.
3 qts. cold water.
1 turnip. 1 carrot.
1 or 2 onions.
1 stick of celery.
A bunch of herbs.
20 black peppercorns.
6 cloves.
1 blade of mace.
1 glass of sherry.
A squeeze of lemon juice.
2 whites and shells of
eggs. Salt✪ Clear Ox-tail Soup (Consomme de Queue de Boeuf).
Cut the tail in joints and remove all superfluous
fat. Wash the pieces in cold water with a little
salt in it, then put them into a saucepan with cold
water to cover, bring to the boil and boil for ten
minutes to blanch the tail. Pour away the water,
and rinse both the tail and the saucepan with
fresh cold water. Wipe the beef with a damp cloth
and cut it in small pieces, removing the marrow
from the bone, which is not used in the soup. Put
the meat, bone, and pieces of tail into the saucepan
I
STOCKS AND SOUPS
67
Page 107 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
131. Clear Partridge Soup (Consomme de Perdrix)
1 or 2 old partridges or pieces of partridge.
1 lb. shin of beef.
3 qts. cold water.
A bunch of herbs.
1 carrot. 1 turnip.
2 onions.
1 or 2 sticks of celery.
8 white peppercorns.
3 or 4 cloves. 1 small blade of mace.
| lb. lean juicy beef or liver for clearing the stock. Salt.
Game quenelles, to garnish.
Prepare the shin of beef as for brown stock (see p. 37). Remove the flesh from the breast of the
partridge and reserve it for making the quenelles. Cut the rest in small pieces, and wipe or wash any parts which may require it. Put the prepared game and meat into a saucepan with the cold water and a little salt, and, if time permits, let them soak half an hour. Then put the saucepan on the fire and bring the contents slowly to the boil, and skim well. Next add the vegetables, prepared and cut in small pieces, the herbs and spices. Simmer all slowly from 4| to 5 hours, never letting the contents of the saucepan go off the boil, and removing all scum as it rises. Then strain through a cloth or hair sieve, and stand until cold. Clear the soup with the raw beef or liver according to directions given for consomme (see Recipe 117). Serve with a garnish of game quenelles (see Recipe 1298).
Notes. — A darker coloured soup may be obtained by frying the meat and game in a little butter before pouring on the water. The shin of beef may be omitted from the list of ingredients if light stock can be used instead of water.
Time to cook, 5 hours first day, 30 to 40 minutes second day. Cost, uncertain. Quantity, 3 to 4 pints.
132. Consomme a la Portugaise
Clear soup with a garnish of leeks and French plums. To prepare the leeks, well wash them and cut them in fine shreds of about an inch in length, and stew till tender in light stock. Allow one or two plums to each person, wash them and stew them in light stock until tender. Drain well both the leeks and plums, and add them to the clear consomme.
133. Consomm6 aux Profiteroles
This is clear soup with profiteroles (Recipe 1307) served separately. A garnish of green peas and small sprigs of cauliflower may be put into the soup if liked.
134. Clear Soup with Quenelles (Consomme aux Quenelles)
3 pts. clear soup or ] \ lb. chicken or veal
consomme. | quenelle meat.
Make the quenelles according to directions given in Recipe 1298 and put them in a hot soup tureen. Make the clear soup boiling hot and pour it over them.
135. Clear Ox-tail Soup (Consomme de Queue de Boeuf)
1 ox tail.
1| lb. shin of beef. 3 qts. cold water.
1 turnip. 1 carrot. 1 or 2 onions.
1 stick of celery.
A bunch of herbs.
20 black peppercorns.
6 cloves.
1 blade of mace.
1 glass of sherry.
A squeeze of lemon juice.
2 whites and shells of eggs. Salt.
Cut the tail in joints and remove all superfluous fat. Wash the pieces in cold water with a little salt in it, then put them into a saucepan with cold water to cover, bring to the boil and boil for ten minutes to blanch the tail. Pour away the water, and rinse both the tail and the saucepan with fresh cold water. Wipe the beef with a damp cloth and cut it in small pieces, removing the marrow from the bone, which is not used in the soup. Put the meat, bone, and pieces of tail into the saucepan
Records on this page
Clear Partridge Soup (Consomme de Perdrix)Clear Ox-tail Soup (Consomme de Queue de Boeuf)