Practical gastronomy and culinary dictionary

The stock should be cold for clarifying. Eemove all the fat. Prepare the vegetebles, wash and cut into small slices, put it together with the herbs, cloves, bay- leaf, and peppercorns in a well-tinned stewpan. Pass the meat through a mincing machine several times, or chop finely. Whisk the whites of e^g a little and put with the meat, moisten with a table- spoonful of cold water ; put this, with the shells along with the stock, into the stewpan containing the vegetables. Stir over the fire until it commences to boil, then add the wine and brandy, and let simmer gently for about fifteen minutes. Season to taste with salt and a pinch of castor sugar. Strain through a cloth ; it is then ready for use. 89. Royal pour Consommes (Savoury Custard for Clear Soup). — 2 whole eggs, 2 yolks of egg, 1 gill white stock, 1 table- spoonful cream, pepper, salt, grated nutmeg. Break the eggs and put into a basin, add the stock and cream, season to taste with pepper, salt, and a pinch of grated nutmeg, strain and fill into a well-buttered plain mould. Cover with a buttered paper, stand it in a scewpan or saute-pan three-parts filled with hot water. Cook gently on the stove or in the oven until set, take out, let cool, turn on to a plate, cut into diamonds, lozenge-shapes, rounds, or small dice. Serve in clear soups or purees as directed. 90. Consomme de Volaille (Clear Chicken Broth). — 1 fowl, 1^ lb. lean veal, 2 lbs. lean beef, 1 onion, 2 carrots, 1 turnip, 1 stick of celery, 2 leeks, 3 cloves, 1 parsley root, 2 gallons of water, salt. Truss the fowl the same as for boiling, preserve the SOUPS (POTAGES). 395 giblets, clean and wash and put them with the fowl, beef, and veal in a stock-pot, add two table- spoonfuls of salt and the water. Put it on the fire, when nearly boiling take off the scum. Skin the onion, stick in the cloves, scrape the carrots, peel the turnip, clean the celery, leeks, and parsley, and tie together in a bunch. When the stock is well skimmed and boiling, put in the vegetables, and let the whole simmer gently for five hours. The fowl may be taken out when done, and be used up in some form or other. If care is taken in preparing this soup it will be quite clear and fit for serving when strained through a wet cloth ; but if found cloudy clarify it as directed in No. 88, taking only half the quantity of meat and vegetables given in the recipe. 91. Consomme a la Brisse.— 3 eggs (whole), G egg yolks, ^ cooked cauliflower, a cupful of cooked spinach, 6 small French carrots cooked, a little stock, 3 quarts consomme, a handful of boiled rice, pepper and salt. Prepare three distinct purees of the vegetables, mix with a little stock over the fire. Add to each one whole and two yolks of eggs, season with pepper and salt, press through a hair- sieve ; fill up three equal- sized timbale moulds, well buttered, and cook in a saute-pan in boiling water. "When done turn out on a napkin, cut into small squares, put them in a soup-tureen with a handful of boiled rice, pour over the boiling consomme, and serve.