CENTURIES 262
SOUPS
Now good digestion wait on appetite
and health on both.
Shakespeare
A hungry man is half mad.
From the French
A table without subtle refinements.
Martial
Like mice we always eat the food of other
people.
Plautus
Feasting makes no friendship.
Before dinner men meet with great inequality
of understanding ; and those who are conscious of
iheir inferiority^ have the modesty not to talk;
when they have drunk wine^ every man feels himself
happy^ and loses that modesty^ and grows impudent
and vociferous ; but he is not improved ; he is only
not sensible of his defects.
Johnston
Hunger and cold betray a man to his enemies.
From the Spanish
The true essentials of a feast are only fun and
feed.
Holmes
Just so much food and drink should be taken as
will restore our powers^ not so much as will oppress
them.
Cicero
I never fared worse than when I wished for my
supper.
Who Slips well^ sleeps well.
Italian
A simple dinner in the small dwelling of the
poor^ without canopy or purple^ has smoothed the
wrinkles from the anxious brow.
Horace
Preserving the health hy too strict a regimen
a wearisome malady.
La. Eochefoucauld
SOUPS
HOW TO MAKE A GOOD
CONSOMME
Take fourteen pounds shin of beef cut up into
pieces — four pounds knuckle of veal, one old
hen. Place this in a stockpot. Cover the meat with
cold water. Let this come to the boil. Skim off
the sediment which rises — ^then add four leeks, two
carrots, four onions, a bunch of parsley and a little
salt. Let this boil gently for seven or eight hours.
Strain it, and when cold, take off all fat, and
again place it on the fire in a large pan. When
lukewarm, add to this, four pounds of topside of
beef which have been passed through the mincing
machine and mixed with about two quarts of water.
Mix in with this one large carrot, two leeks, a little
parsley, some celery cut into small pieces. Put it
on the fire and let it boil, stirring it all the time.
When it boils, draw it to the side of the stove and
let it simmer gently. Roast an old fowl✪ How to Make a Good Consomme and put
this into the pot. Let it all cook for four or five
hours. Then strain it all through a soup cloth which
has been wrung through hot water to take away all
5
B
THE DUDLEY RECIPES
taint of soup. Take care that the consomme is clear
and bright.
CONSOMME COLBERT
r 1 1HIS is clear consomme with either hens’ eggs or
-L pheasants’ eggs lightly poached and served with
the soup, handed round in a separate dish ; or else eggs
can be boiled in their shells for seven minutes, then
plunged into cold water for a time, and then the shells
carefully picked off, leaving the eggs intact; these
should be served with the consomme in a separate dish,
with a very little of the consomme to wet them.
PARMESAN BISCUITS TO SERVE
WITH CONSOMME
rilWO ounces of grated Parmesan cheese, two ounces
Cheshire cheese, two ounces fresh butter, two
ounces of flour, a pinch of cayenne pepper✪ Parmesan Biscuits to Serve with Consomme. Work
these ingredients on the slab with your hand until all
is mixed into a paste. No water. Roll and cut into
rounds with a plain cutter about the size of half a
crown. Bake a light brown and serve on a napkin with
plain clear consomme.
6
SOUPS
QUENELLES SURPRISE FOR
SERVING WITH CONSOMME ✪ Quenelles Surprise for Serving with Consomme
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Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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CENTURIES 262
SOUPS
Now good digestion wait on appetite
and health on both.
Shakespeare
A hungry man is half mad.
From the French
A table without subtle refinements.
Martial
Like mice we always eat the food of other
people.
Plautus
Feasting makes no friendship.
Before dinner men meet with great inequality
of understanding ; and those who are conscious of
iheir inferiority^ have the modesty not to talk;
when they have drunk wine^ every man feels himself
happy^ and loses that modesty^ and grows impudent
and vociferous ; but he is not improved ; he is only
not sensible of his defects.
Johnston
Hunger and cold betray a man to his enemies.
From the Spanish
The true essentials of a feast are only fun and
feed.
Holmes
Just so much food and drink should be taken as
will restore our powers^ not so much as will oppress
them.
Cicero
I never fared worse than when I wished for my
supper.
Who Slips well^ sleeps well.
Italian
A simple dinner in the small dwelling of the
poor^ without canopy or purple^ has smoothed the
wrinkles from the anxious brow.
Horace
Preserving the health hy too strict a regimen
a wearisome malady.
La. Eochefoucauld
SOUPS
HOW TO MAKE A GOOD
CONSOMME
Take fourteen pounds shin of beef cut up into
pieces — four pounds knuckle of veal, one old
hen. Place this in a stockpot. Cover the meat with
cold water. Let this come to the boil. Skim off
the sediment which rises — ^then add four leeks, two
carrots, four onions, a bunch of parsley and a little
salt. Let this boil gently for seven or eight hours.
Strain it, and when cold, take off all fat, and
again place it on the fire in a large pan. When
lukewarm, add to this, four pounds of topside of
beef which have been passed through the mincing
machine and mixed with about two quarts of water.
Mix in with this one large carrot, two leeks, a little
parsley, some celery cut into small pieces. Put it
on the fire and let it boil, stirring it all the time.
When it boils, draw it to the side of the stove and
let it simmer gently. Roast an old fowl and put
this into the pot. Let it all cook for four or five
hours. Then strain it all through a soup cloth which
has been wrung through hot water to take away all
5
B
THE DUDLEY RECIPES
taint of soup. Take care that the consomme is clear
and bright.
CONSOMME COLBERT
r 1 1HIS is clear consomme with either hens’ eggs or
-L pheasants’ eggs lightly poached and served with
the soup, handed round in a separate dish ; or else eggs
can be boiled in their shells for seven minutes, then
plunged into cold water for a time, and then the shells
carefully picked off, leaving the eggs intact; these
should be served with the consomme in a separate dish,
with a very little of the consomme to wet them.
PARMESAN BISCUITS TO SERVE
WITH CONSOMME
rilWO ounces of grated Parmesan cheese, two ounces
Cheshire cheese, two ounces fresh butter, two
ounces of flour, a pinch of cayenne pepper. Work
these ingredients on the slab with your hand until all
is mixed into a paste. No water. Roll and cut into
rounds with a plain cutter about the size of half a
crown. Bake a light brown and serve on a napkin with
plain clear consomme.
6
SOUPS
QUENELLES SURPRISE FOR
SERVING WITH CONSOMME