112. Consomme a la Celestine ( Clear Chicken Broth, Celes-
tine Style). — Prepare about three quarts of consomme, with one pound
of lean veal, one pound of lean beef, one roast fowl, two gallons of water,
bones of roast beef, soup vegetables, and seasoning. Boil from four to-
five hours and strain ; when cold clarify in the usual way, adding one
glass of sherry, and seasoning to. taste. Have ready a pancake-
batter, made with two ounces of flour, half an ounce of oiled butter,
half an ounce of grated Parmesan cheese, two eggs, one gill of milk,
one dessertspoonful of chopped parsley, tarragon leaves and chervil,
and a pinch of salt. Prepare about six thin pancakes with this, fold
them longways, cut them into thin strips, place them in a soup-
tureen ; pour over the soup, and serve.
118. Consomme a la Grisonne. — Have ready someconsomme.
Prepare a pancake batter with the same ingredients as No. 112, leaving
out the herbs and using cream instead of milk. When the consomme
is boiling force the preparation through a colander quickly into it ; let
boil gently for a few minutes, when the soup will be ready for serving. -
114. Consomme a la Fortugaise.— 2 quarts of consomme,
18 French plums, 2 small leeks, \ oz. butter, a pinch of cayenne.
Wash the plums, put them in cold Water with a little salt; bring
to the boil, strain, and rinse in cold water ; return to the stewpan in
which they were blanched, add sufficient clear stock to well cover, and
cook slowly till tender. Wash and clean the leeks, cut into shreds or
Julienne-shaped strips about an inch long, wash well in cold water,
drain, and cook a few minutes with the butter, pour in some clarified
stock or consomme, and cook slowly till tender. Carefully remove all
the fat, pour over the consomme, and let simmer for a few minutes.
Put the plums in a soup-tureen, add a pinch of cayenne, pour in the-
consomme, and serve with some sippets of toasted bread.
115. Consomme a la Florentine. — 2 quarts of clear con-
somme, 1 turnip, 1 carrot, about 6 oz. chicken forcemeat, spinach-
greening.
SOUP 8 {POT AGES)
145
Wash and peel thinly the carrot and turnip (if very small use two
of each), cut into slices and stamp out some star shapes, a quarter of
an inch in diameter, by means of a vegetable-cutter ; blanch
separately in salted water, and cook until tender in some consomme.
Each lot must be cooked separately. Mix the forcemeat with a few
drops of spinach greening, put it in a forcing-bag with a plain tube ;
make some small rings on to a buttered saute-pan, poach these in
boiling consomme, strain and put in a soup-tureen with the other
garnish, pour in two quarts of hot consomme, and serve.
116. Consomme Colbert. — The garniture for this soup consists
of poached eggs neatly trimmed (reckoning one for each person), a
handful of cooked ball shapes of turnips and carrots, and a few
cooked green peas. Choose the eggs very small, poach them in
salted water containing a dash of tarragon vinegar.
117. Consomme a la Royal. — For 2 quarts of consomme-.
The breast of a cooked chicken, 1 whole egg and 3 yolks of eggs,
\ gill of cream, 1 gill stock, pepper and salt. 1 ✪ Consomme Julienne
Page 101 · 7 recipe records on this page
Presented as published in 1901. 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
112. Consomme a la Celestine ( Clear Chicken Broth, Celestine Style). — Prepare about three quarts of consomme, with one pound of lean veal, one pound of lean beef, one roast fowl, two gallons of water, bones of roast beef, soup vegetables, and seasoning. Boil from four to five hours and strain ; when cold clarify in the usual way, adding one glass of sherry, and seasoning to. taste. Have ready a pancakebatter, made with two ounces of flour, half an ounce of oiled butter, half an ounce of grated Parmesan cheese, two eggs, one gill of milk, one dessertspoonful of chopped parsley, tarragon leaves and chervil, and a pinch of salt. Prepare about six thin pancakes with this, fold them longways, cut them into thin strips, place them in a souptureen ; pour over the soup, and serve.
113. Consomme a la Grisonne. — Have ready someconsomme. Prepare a pancake batter with the same ingredients as No. 112, leaving out the herbs and using cream instead of milk. When the consomme is boiling force the preparation through a colander quickly into it ; let boil gently for a few minutes, when the soup will be ready for serving. -
114. Consomme a la Portugaise.— 2 quarts of consomme, 18 French plums, 2 small leeks, \ oz. butter, a pinch of cayenne.
Wash the plums, put them in cold Water with a little salt; bring to the boil, strain, and rinse in cold water ; return to the stewpan in which they were blanched, add sufficient clear stock to well cover, and cook slowly till tender. Wash and clean the leeks, cut into shreds or Julienne-shaped strips about an inch long, wash well in cold water, drain, and cook a few minutes with the butter, pour in some clarified stock or consomme, and cook slowly till tender. Carefully remove all the fat, pour over the consomme, and let simmer for a few minutes. Put the plums in a soup-tureen, add a pinch of cayenne, pour in the consomme, and serve with some sippets of toasted bread.
115. Consomme a la Florentine. — 2 quarts of clear consomme, 1 turnip, 1 carrot, about 6 oz. chicken forcemeat, spinach greening.
Wash and peel thinly the carrot and turnip (if very small use two of each), cut into slices and stamp out some star shapes, a quarter of an inch in diameter, by means of a vegetable-cutter ; blanch separately in salted water, and cook until tender in some consomme. Each lot must be cooked separately. Mix the forcemeat with a few drops of spinach greening, put it in a forcing-bag with a plain tube ; make some small rings on to a buttered saute-pan, poach these in boiling consomme, strain and put in a soup-tureen with the other garnish, pour in two quarts of hot consomme, and serve.
116. Consomme Colbert. — The garniture for this soup consists of poached eggs neatly trimmed (reckoning one for each person), a handful of cooked ball shapes of turnips and carrots, and a few cooked green peas. Choose the eggs very small, poach them in salted water containing a dash of tarragon vinegar.
117. Consomme a la Royal. — For 2 quarts of consomme-. The breast of a cooked chicken, 1 whole egg and 3 yolks of eggs, \ gill of cream, 1 gill stock, pepper and salt. 1
Records on this page
Consomme JulienneConsomme a la CelestineConsomme a la GrisonneConsomme a la FortugaiseConsomme a la FlorentineConsomme ColbertConsomme a la Royal