Domestic and economical cookery recipes

Tomatoes are a very nice addition to this stock. This stock may serve as a basis for all fish soups. No. 34. CONSOMME, OR CLEAR SOUP. 2 quarts of first stock | The white and shell of 1 egg f lb. gravy beef Remove all the fat from the stock. If it is in a jelly, take off as much as possible with an iron spoon, and remove the remainder by washing the top of the stock with a cloth dipped in very hot water. Scrape the beef finely, and soak it in two tablespoonfuls of cold water, to draw out the juices. Put the stock in a stewpan, and add the beef to it, the white and shell of the egg, and a small piece of each kind of vegetable, except turnip, used in making the stock. Whisk over the gas until the stock begins to simmer ; then leave off stirring, and let it boil up well ; take it off the gas, and put it aside for a crust to form. Tie a clean cloth to a soup-strainer, or to the four legs of a chair turned upside down ; pour some boiling water through it into a basin to ensure it being perfectly clean ; then put a clean basin underneath and pour all the contents of the stew-pan on to the cloth. The first time the soup runs through it will be cloudy, because the filter made by the beef and egg will not settle at the bottom of the cloth. Take the soup away, put a clean basin under the cloth, and pour the soup slowly through a second time. If this is carefully done the soup will be quite brilliant the second time of straining and need not go through the cloth again. Richmond's Cookers have Enamelled Crown Plates. No. 35. CONSOMME A LA JULIENNE (Julienne Soup). No. 36. CONSOMME ROYAL. This is a clear soup with a savoury custard in it. (For Custard, see Garnishes ) No. 37. CONSOMME A LA PRINCESSE. Serve small quenelles ( see Quenelles of Veal) made in teaspoons, and nicely poached in the clear soup. No. 38. CONSOMME A LA BRUNOISE (Brunoise Soup). This is a clear soup, with Brunoise garnish in it. (See Garnishes.) Use half a pint to two quarts of soup. No. 39. CONSOMME A LA JARDINIERE (Jardiniere Soup.) Trim some turnips and the red part of carrots into the shape of peas. Cook them until tender in a little stock. B Cook also some green peas, and some asparagus peas, the white part of a cauliflower cut into sprigs, the white leaves of a cabbage stamped into rounds with a cutter the size of a shilling, and a few sprigs of tarragon and chervil. These must all be cooked with care. To two quarts of soup allow half a pint of these vegetables measui ed together. No. 40. GARNISHES. Savoury Custard. — For Consomme a la Royal. 2 whole eggs | 1 gill stock 2 yolks | Pepper and salt Beat the eggs and soup together, and season with pepper and salt. Cover with buttered paper, and steam carefully (see Directions for Custards in Chapter on Puddings). Let it cool before turning it out. Then cut into slices, and stamp these into fancy shapes or cut into diamonds or dice. No. 41. Croutons of Bread. Cut the bread into crescents, kites, heart-shapes, squares, &c., according to the purpose required, and fry them in clarified butter until a golden colour. Drain them on kitchen paper. No. 42. Croutons of Bread for Soup. Cut stale bread into small dice, and fry a golden brown in clarified butter. No. 43. Fried Parsley. Wash and dry the parsley and pick off the stalks.