piece of round of beef, two knuckles of veal blanched, and
two calf’s feet, put it into a saucepan with some vegetables,
a little salt, and lOqts. of broth, and boil very steadily. When
the meat is quite done, take it out, let it drain, strain the
liquor through a cloth, remove the fat, and let the broth
set. Take a small quantity each of onions, leeks, carrots,
celery-roots, and parsley-roots, mince coarsely, put them into
a stewpan with a little butter, fry them, and when coloured,
put in a pound or two of fat pork, two partridges, a shoulder
of mutton, a couple of chickens, two hind-legs of a hare,
and a few pheasant and chicken bones — the whole of them
being partly boiled previously and the meat cut up in
rather small pieces ; then season with a piece of blanched
ham, some uncooked poultry giblets, a bunch of sweet
herbs, and 1 table-spoonful of whole spice✪ Olio Consomme. Let these all fry
for a few minutes, pour in the stock, skim well, and let
it simmer at the side of the fire until the meat is done.
Pour the Consomme into another stewpan, remove the fat, add
a bottle of Malaga or Madeira, and let it clarify by the
side of the fire for an hour or so, keeping it well skimmed.
It is then ready for use, or a little rice may be added.
Royal Consomme (a la Royale). — (1) Beat two eggs, and
mix with them 4 teacupful of milk and 1 pinch of salt✪ Royal Consomme (a la Royale).
Butter a small basin, pour in the beaten eggs and milk,
stand the basin in a larger one containing hot water, put
For details respecting Culinary Processes, Utensils, Sautes, <£•<;., referred to, see under their special heads.
432
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Consomme — con tinued.
them in the oven, and bake till the contents of the smajl
basin are firm in the centre. Take the basins out, and
put the small one away to cool ; when set, cut the mixture
into small well-shaped pieces, put them into a soup-tureen,
pour over them lqt. of boiling clear Consomme, and serve.
(2) Take the yolks of six eggs, two whole eggs, £ tea-
spoonful of grated nutmeg, £ table-spoonful of salt, and
£ teaspoonful of cayenne, and beat well together in a bowl,
adding 1 breakfast-cupful of cream. Strain through a fine
hair sieve, and with this fill six small buttered timbale-moulds.
Stand them in a stewpan with boiling water till reduced to
half their height, and place them in the oven until they are
firm, which will take about fifteen minutes. Immediately
after taking them from the moulds, cut them in slices, add
them to lqt. of boiling Consomme, and serve in a tureen.
Royal Spring Consomme (a la Printanier Royale). —
To lqt. of boiling Consomme add three moulds of Royal
Consomme (No. 2) cut into pieces, also ^ pint of cooked
minced vegetables, and serve.
Page 464 · 2 recipe records on this page
Presented as published in 1890. 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
piece of round of beef, two knuckles of veal blanched, and two calf’s feet, put it into a saucepan with some vegetables, a little salt, and lOqts. of broth, and boil very steadily. When the meat is quite done, take it out, let it drain, strain the liquor through a cloth, remove the fat, and let the broth set. Take a small quantity each of onions, leeks, carrots, celery-roots, and parsley-roots, mince coarsely, put them into a stewpan with a little butter, fry them, and when coloured, put in a pound or two of fat pork, two partridges, a shoulder of mutton, a couple of chickens, two hind-legs of a hare, and a few pheasant and chicken bones — the whole of them being partly boiled previously and the meat cut up in rather small pieces ; then season with a piece of blanched ham, some uncooked poultry giblets, a bunch of sweet herbs, and 1 table-spoonful of whole spice. Let these all fry for a few minutes, pour in the stock, skim well, and let it simmer at the side of the fire until the meat is done. Pour the Consomme into another stewpan, remove the fat, add a bottle of Malaga or Madeira, and let it clarify by the side of the fire for an hour or so, keeping it well skimmed. It is then ready for use, or a little rice may be added.
Royal Consomme (a la Royale). — (1) Beat two eggs, and
mix with them 4 teacupful of milk and 1 pinch of salt. Butter a small basin, pour in the beaten eggs and milk, stand the basin in a larger one containing hot water, put
For details respecting Culinary Processes, Utensils, Sautes, <£•<;., referred to, see under their special heads.
Consomme — con tinued.
them in the oven, and bake till the contents of the smajl basin are firm in the centre. Take the basins out, and put the small one away to cool ; when set, cut the mixture into small well-shaped pieces, put them into a soup-tureen, pour over them lqt. of boiling clear Consomme, and serve.
(2) Take the yolks of six eggs, two whole eggs, £ teaspoonful of grated nutmeg, £ table-spoonful of salt, and £ teaspoonful of cayenne, and beat well together in a bowl, adding 1 breakfast-cupful of cream. Strain through a fine hair sieve, and with this fill six small buttered timbale-moulds. Stand them in a stewpan with boiling water till reduced to half their height, and place them in the oven until they are firm, which will take about fifteen minutes. Immediately after taking them from the moulds, cut them in slices, add them to lqt. of boiling Consomme, and serve in a tureen.
Royal Spring Consomme (a la Printanier Royale). —
To lqt. of boiling Consomme add three moulds of Royal Consomme (No. 2) cut into pieces, also ^ pint of cooked minced vegetables, and serve.
Records on this page
Olio ConsommeRoyal Consomme (a la Royale)