Put in soup kettle one roasted fowl, two pounds of lean veal, some roast beef bones (if convenient), two pounds of soup meat, eight quarts of water, two table- spoonfuls of salt. Boil slowly for four hours. Skim well. Then add one carrot, one onion, one-half a par- snip, one turnip, two leeks, and a few peppercorns. Let all simmer for four hours. Semove all the fat and strain through a wet cloth. This broth should be very clear and of a very rich yellow color. Add one tablespoonful of liebeg's Ertxact and a half glass of sherry, if clear soup is desired. If vegetables are desired in soup, with a small tin cube cut round pieces of carrot and turnip in thin slices, add a leek cut cross- wise. Parboil them, drain and then boil one hour with three quarts of the broth. Finish with a little sugar and three tablespoonf uls of small green asparagus top✪ Consommes. Excellent CONSOMME AUX PATES. Consomm6, served with noodles, macaroni, spaghetti, or any Italian pastes, first cooked in boiling salted water. CONSOMME GOLBERT. To six cups of consdmm^, add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut in small pieces. Serve a poached egg in each plate of soup. CONSOMME WITH VEGETABLES. Consommi, seived with French string beans, and 66 KIRMESS COOK BOOK. cooked carrots cut in fancy shapes with French vege- table cutters. CONSOMME PRINCESS. Consomm6, served with green peas and cooked chicken meat cut in small dice. BOUILLON. BEEF BOUILLON. Mrs, Charles A, Greer y Rye, N, Y, Put together in an agate lined Baucepan two pounds of lean beef, minced; one-half pint of lean veal, also minced, and two pounds, each, of beef, and veal bones, well cracked. Cover deep with cold water and bring slowly to a boil, then simmer for four hours. Season with salt^ pepper, and two teaspoonfuls of kitchen bouquet, then remove from the fire. When very cold and like a jelly, skim all fat from the surface of the soup and heat to enable you to strain out the bones and meat. Beturn to the fire, drop in the white of an ^g^ and a crushed egg-shell, bring to a boil, drop in a bit of ice to check ebullition and, five minutes later, pour carefully, not to disturb the dregs, through a colander lined with white flannel. You may now heat it to scalding, add a glass of sherry and serve it hot, or set on ice when cold until you can have it as "iced- bouillon." BOULLION A LA RUSSE. Made as just directed and serve in cups, laying a delicately poached ^gg upon the surface of the steaming liquid. HOW TO MAKE SOUPS. 67 CHICKEN BOUILLON. Mrs. John J, Toffey. Put a three or four pound chicken in four quarts of cold water with a stalk of celery, a slice of onion, and a sprig of parsley, set on back of the range, and let it come slowly to a simmer. Cook slowly for half a day, skimming it often, strain and let stand overnight. To prepare for use skim off all fat, heat, season with salt and pepper, and add the white of one egg that has been beaten with a half cup of cold water, wash egg shell and add that, do not let any yolk get in or bouillon will be cloudy. Let soup boil rapidly for ten minutes, when turn in one cup of cold water✪ Chicken Bouillon, boil five minutes more, salt to taste, serve in cups with whipped cream on top. CHICKEN BOUILLON. Marion Harland.

AI-modernized reading of the original text

Put in soup kettle one roasted fowl, two pounds of lean veal, some roast beef bones (if convenient), two pounds of soup meat, eight quarts of water, two tablespoonfuls of salt. Boil slowly for four hours. Skim well. Then add one carrot, one onion, one-half a parsnip, one turnip, two leeks, and a few peppercorns. Let all simmer for four hours. Remove all the fat and strain through a wet cloth. This broth should be very clear and of a very rich yellow color. Add one tablespoonful of Liebig's Extract and a half glass of sherry, if clear soup is desired. If vegetables are desired in soup, with a small tin cube cut round pieces of carrot and turnip in thin slices, add a leek cut crosswise. Parboil them, drain and then boil one hour with three quarts of the broth. Finish with a little sugar and three tablespoonfuls of small green asparagus tops. Excellent CONSOMME AUX PATES. Consommé, served with noodles, macaroni, spaghetti, or any Italian pastes, first cooked in boiling salted water. CONSOMME GOLBERT. To six cups of consommé, add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut in small pieces. Serve a poached egg in each plate of soup. CONSOMME WITH VEGETABLES. Consommé, served with French string beans, and cooked carrots cut in fancy shapes with French vegetable cutters. CONSOMME PRINCESS. Consommé, served with green peas and cooked chicken meat cut in small dice. BOUILLON. BEEF BOUILLON. Mrs. Charles A. Greery, Rye, N.Y. Put together in an agate lined Baucepan two pounds of lean beef, minced; one-half pint of lean veal, also minced, and two pounds, each, of beef, and veal bones, well cracked. Cover deep with cold water and bring slowly to a boil, then simmer for four hours. Season with salt, pepper, and two teaspoonfuls of kitchen bouquet, then remove from the fire. When very cold and like a jelly, skim all fat from the surface of the soup and heat to enable you to strain out the bones and meat. Return to the fire, drop in the white of an egg and a crushed egg-shell, bring to a boil, drop in a bit of ice to check ebullition and, five minutes later, pour carefully, not to disturb the dregs, through a colander lined with white flannel. You may now heat it to scalding, add a glass of sherry and serve it hot, or set on ice when cold until you can have it as "icedbouillon." BOUILLON A LA RUSSE. Made as just directed and serve in cups, laying a delicately poached egg upon the surface of the steaming liquid. CHICKEN BOUILLON. Mrs. John J. Toffey. Put a three or four pound chicken in four quarts of cold water with a stalk of celery, a slice of onion, and a sprig of parsley, set on back of the range, and let it come slowly to a simmer. Cook slowly for half a day, skimming it often, strain and let stand overnight. To prepare for use skim off all fat, heat, season with salt and pepper, and add the white of one egg that has been beaten with a half cup of cold water, wash egg shell and add that, do not let any yolk get in or bouillon will be cloudy. Let soup boil rapidly for ten minutes, when turn in one cup of cold water, boil five minutes more, salt to taste, serve in cups with whipped cream on top. CHICKEN BOUILLON. Marion Harland.

Records on this page

ConsommeChicken Bouillon

Kirmess cook book