Besides the stock-pot in which fresh meat is used,
there should be one in which the carcasses of roast
chickens, or game, some bones to which meat adheres,
the rind of bacon and any trimmings, are simmered in
water, and an inferior kind of broth is made, which
is quite good enough for puree soups.
The meat in the first stock-pot is also allowed to
produce a second yield of broth, after the first has been
strained off, by more water and simmering. Stock or
soup must never be allowed to remain in any metal
vessel : it must be transferred to an earthenware pan,
and kept in that.
The stock-pot must be of copper, well tinned inside,
and re-tinned about once a year. Large stock-pots
have a tap, so that the broth can be drawn off.
If a copper stock-pot is not used, an earthenware
jar in an iron saucepan is the substitute. Iron is a
bad conductor of cooking heat for making broth ; and
if soup is even warmed in an iron saucepan, it acquires
GARXISHING SOUP. 73
a disagreeable flavour. The time for simmering the
stock-pot is about 4-| to 5 hours.
The surface of the broth must be cleared from
scum as it rises up, and the vegetables must not be
put in till the skimming is over.
These vegetables must include carrots, turnips (or
kohl rabi), celery, onions, leeks, and fine herbs, tied in
a little bundle. No vegetable must be allowed to
give a dominant flavour. Salt and a pinch of sugar
must be put in almost the last thing.
The stock-pot must always remain uncovered.
This is a rule which should be impressed on the mind
of the kitchen-maid. The cook knows too well how
much trouble is caused her by such a rule not being
observed, and that, take as much trouble as she may,
the soup cannot be properly cleared after it has been
made turbid by putting the cover on the stock-pot.
Quenelles for Garnishing Soup.
The quenelles used for the floating garnish of
soups may be made from game, poultry, or meat.
They must be rather firmer and harder than those
used as entrees, or they will fall to pieces in the soup.
The shape of an almond or olive is that most suitable.
About two or three quenelles should be allowed for
each guest.✪ Quenelles for Garnishing Soup
Another mode of making quenelles is to set a
small lump of macedoine of vegetables in quenelle
meat, and then to give this a coating of the quenelle
meat so that the whole is about the size of a
poached Qgg, the vegetables taking the place of the
74
CONSOMME.
yolk, and the quenelle meat of the white. A quenelle
is placed in each soup plate, in the same way as a
poached ^g% when that is the garnish of the soup.
QUENELLES FOR GARNISHING SOUP.
These quenelles are called en stcrprise, and may
be used as an entree.
Consomme or Clear Soup.
The term ' consomme ' implies a soup very highly
flavoured with the juices of meat and poultry ; not
highly coloured or glutinous, but clear, bright, trans-
parent. The broth has been strained through a tamis ;
has been allowed to cool ; the fat has been carefully
removed, and it then can, if thought proper, receive a
further dose of fresh meat, and go through the
simmering process, straining, cooling, &c. ; or, if a
delicate clear soup is desired, the only further point
CLEARING SOUP. 75 ✪ Consomme or Clear Soup
Page 32 · 2 recipe records on this page
Presented as published in 1882. 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
Besides the stock-pot in which fresh meat is used, there should be one in which the carcasses of roast chickens, or game, some bones to which meat adheres, the rind of bacon and any trimmings, are simmered in water, and an inferior kind of broth is made, which is quite good enough for puree soups.
The meat in the first stock-pot is also allowed to produce a second yield of broth, after the first has been strained off, by more water and simmering. Stock or soup must never be allowed to remain in any metal vessel : it must be transferred to an earthenware pan, and kept in that.
The stock-pot must be of copper, well tinned inside, and re-tinned about once a year. Large stock-pots have a tap, so that the broth can be drawn off.
If a copper stock-pot is not used, an earthenware jar in an iron saucepan is the substitute. Iron is a bad conductor of cooking heat for making broth ; and if soup is even warmed in an iron saucepan, it acquires
GARNISHING SOUP. 73
a disagreeable flavour. The time for simmering the stock-pot is about 4-| to 5 hours.
The surface of the broth must be cleared from scum as it rises up, and the vegetables must not be put in till the skimming is over.
These vegetables must include carrots, turnips (or kohl rabi), celery, onions, leeks, and fine herbs, tied in a little bundle. No vegetable must be allowed to give a dominant flavour. Salt and a pinch of sugar must be put in almost the last thing.
The stock-pot must always remain uncovered. This is a rule which should be impressed on the mind of the kitchen-maid. The cook knows too well how much trouble is caused her by such a rule not being observed, and that, take as much trouble as she may, the soup cannot be properly cleared after it has been made turbid by putting the cover on the stock-pot.
Quenelles for Garnishing Soup.
The quenelles used for the floating garnish of soups may be made from game, poultry, or meat. They must be rather firmer and harder than those used as entrees, or they will fall to pieces in the soup. The shape of an almond or olive is that most suitable. About two or three quenelles should be allowed for each guest.
Another mode of making quenelles is to set a small lump of macedoine of vegetables in quenelle meat, and then to give this a coating of the quenelle meat so that the whole is about the size of a poached egg, the vegetables taking the place of the
CONSOMME.
yolk, and the quenelle meat of the white. A quenelle is placed in each soup plate, in the same way as a poached egg when that is the garnish of the soup.
QUENELLES FOR GARNISHING SOUP.
These quenelles are called en surprise, and may be used as an entree.
Consomme or Clear Soup.
The term ' consomme ' implies a soup very highly flavoured with the juices of meat and poultry ; not highly coloured or glutinous, but clear, bright, transparent. The broth has been strained through a tamis ; has been allowed to cool ; the fat has been carefully removed, and it then can, if thought proper, receive a further dose of fresh meat, and go through the simmering process, straining, cooling, &c. ; or, if a delicate clear soup is desired, the only further point
CLEARING SOUP. 75
Records on this page
Quenelles for Garnishing SoupConsomme or Clear Soup