Select four nice ox tails; wash well; cut in pieces; put in a pan
with four quarts of water, carrots, onions, pepper, and salt; let
come to a boil; skim; let simmer from three to four hours slowly
until the ox tails are well done, then strain off the broth. To six
cups of the broth take one cup tomato juice; add the white of an
egg that is half beaten, also the shell✪ Clear Ox-tail Soup; put on the stove and clear;
strain through a nice linen cloth; season with pepper and salt to
taste; flavor with sherry. When ready to serve, garnish each
plate with a piece of the ox tail. Cheese straws should be served
with all of these different clear soups and consommes. '
Clear Mock -turtle Soup a la Lydie
Potage clair a la Tete de Veau, a la Lydie
I Have the calf’s head split; take out the brains and the tongue,
which can be used for other dishes. Wash the head well; be sure
to see that the teeth are well cleaned before putting it on. Put
four quarts of hot water on the head, onions, carrots, pepper, salt;
cover, and leave on the stove until boiling. Then put to side of
stove and let simmer for two to two and a half hours, according
to the size of the head. When cooked, leave in the juice until
cold. [The head ought to be cooked the day before the soup is
wanted.] To three quarts of the broth take one cup tomato
juice, pepper, salt, one half cup sherry, meat for garnishing, and
some mock-turtle eggs. Strain the juice from the head; add the
tomato juice. Beat whites of two eggs✪ Clear Mock-turtle Soup and put in with the shells;
clear when it comes to a boil. Take off the stove; pour through a
napkin that has been dipped in cold water. Let stand to drain
slowly. Put the soup in a clean pan; let come to a boil; skim;
let simmer for fifteen minutes to a half hour, slowly. Skim again;
add the sherry, the mock-turtle eggs, pepper, salt, and the whitest
part of the meat from the calf’s head cut in small dices. Let
come to a boil again; dish up and serve with cheese straws.
How to Make a Rich Consomme
One half shin of beef, one fowl, two pounds round of beef for
clearing, pepper, salt, onions, carrots, some tomatoes✪ How to Make a Rich Consomme.
Clean and wash the chicken well; tie up; put in the stock pot
with the shin of beef that has been washed; pour over about six
quarts of boiling water; put on fire to come to a boil. In the
meantime add some onions, carrots, and tomatoes; when boiling,
draw to the side; let simmer from six to eight hours very slowly —
uncovered. Now and then during the time of boiling add some
small pieces of the cut-up clearing meat; then, when the soup is
well simmered and strong — it ought to reduce to about four quarts
— strain through a fine cloth. This can be used for different kinds
of consommes, the name taken from the garnishing, as the following
recipes will show. The chicken can be used for croquettes, minced
chicken, creamed, etc. The beef can be used for hash, stuffings,
etc. The main thing with these soups is that they must be strong
and clear, flavored with wine, and served very hot.
Beef Julienne Soup ( Consomme de Bceuf a la Julienne )
One half shin of beef; two pounds round of beef, for clearing;
pepper, salt, onions, carrots, one cup tomato juice, threads of
carrots, onions, beans, and tiny fresh peas for garnishing.
Page 41 · 4 recipe records on this page
Presented as published in 1918. 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
Select four nice ox tails; wash well; cut in pieces; put in a pan with four quarts of water, carrots, onions, pepper, and salt; let come to a boil; skim; let simmer from three to four hours slowly until the ox tails are well done, then strain off the broth. To six cups of the broth take one cup tomato juice; add the white of an egg that is half beaten, also the shell; put on the stove and clear; strain through a nice linen cloth; season with pepper and salt to taste; flavor with sherry. When ready to serve, garnish each plate with a piece of the ox tail. Cheese straws should be served with all of these different clear soups and consommes. '
Clear Mock -turtle Soup a la Lydie
Potage clair a la Tete de Veau, a la Lydie
I Have the calf’s head split; take out the brains and the tongue, which can be used for other dishes. Wash the head well; be sure to see that the teeth are well cleaned before putting it on. Put four quarts of hot water on the head, onions, carrots, pepper, salt; cover, and leave on the stove until boiling. Then put to side of stove and let simmer for two to two and a half hours, according to the size of the head. When cooked, leave in the juice until cold. [The head ought to be cooked the day before the soup is wanted.] To three quarts of the broth take one cup tomato juice, pepper, salt, one half cup sherry, meat for garnishing, and some mock-turtle eggs. Strain the juice from the head; add the tomato juice. Beat whites of two eggs and put in with the shells; clear when it comes to a boil. Take off the stove; pour through a
napkin that has been dipped in cold water. Let stand to drain slowly. Put the soup in a clean pan; let come to a boil; skim; let simmer for fifteen minutes to a half hour, slowly. Skim again; add the sherry, the mock-turtle eggs, pepper, salt, and the whitest part of the meat from the calf’s head cut in small dices. Let come to a boil again; dish up and serve with cheese straws.
How to Make a Rich Consomme
One half shin of beef, one fowl, two pounds round of beef for clearing, pepper, salt, onions, carrots, some tomatoes.
Clean and wash the chicken well; tie up; put in the stock pot with the shin of beef that has been washed; pour over about six quarts of boiling water; put on fire to come to a boil. In the meantime add some onions, carrots, and tomatoes; when boiling, draw to the side; let simmer from six to eight hours very slowly — uncovered. Now and then during the time of boiling add some small pieces of the cut-up clearing meat; then, when the soup is well simmered and strong — it ought to reduce to about four quarts — strain through a fine cloth. This can be used for different kinds of consommes, the name taken from the garnishing, as the following recipes will show. The chicken can be used for croquettes, minced chicken, creamed, etc. The beef can be used for hash, stuffings, etc. The main thing with these soups is that they must be strong and clear, flavored with wine, and served very hot.
Beef Julienne Soup ( Consomme de Bceuf a la Julienne )
One half shin of beef; two pounds round of beef, for clearing; pepper, salt, onions, carrots, one cup tomato juice, threads of carrots, onions, beans, and tiny fresh peas for garnishing.
Records on this page
Clear Ox-tail SoupClear Mock-turtle SoupHow to Make a Rich ConsommeBeef Julienne Soup