Make a rich consomme from beef and chicken. Clear, and when
ready to serve, garnish with all different kinds of vegetables that
have been cut in fancy shapes and cooked separately. Add to
each quart of soup two tablespoons cooked rice that has been
rinsed and a pinch of chopped parsley✪ Consomme with Rice a la Gilbert.
Consomme with Croutons a la Roosevelt
Consomme aux Croutons a la Roosevelt
Is a strong rich consomme made from beef and chicken flavored
with vegetables of different kinds. Just before serving, garnish
with fried croutons of bread.
THE SWEDISH, FRENCH,
Petite Marmite ( Petite Mar mite)
Two pounds round of beef for clearing; half shin of beef. Wash
the shin of beef, put in a pot with onions, carrots, some tomatoes,
pepper, salt, and four quarts hot water. Let come to a boil;
simmer six to eight hours, slowly; during this time put in pieces
of the raw meat which will gradually clear the soup. Do not let
the soup boil nor put a cover on the pot. [It does not have to be
cleared if cooked in the proper way.] Garnish with cooked turnips
and carrots (cut as big as a small finger point at each end, about
one inch long), diamonds of cooked chicken and beef, pieces of leek
(cut the same length as the carrots), three tablespoons sherry.
Have the soup clear and the color of sherry.
Bouillon
Six pounds beef with soup bones that have been cracked; put
in a pot, add four quarts boiling water, one cup tomato juice,
one onion, small carrot, two cloves, two bay leaves; let simmer for
five to seven hours — slowly. Strain through a fine double cheese¬
cloth that has been dipped in cold water. If cloudy, clear with
the white of an egg, but if the bouillon is cooked properly it should
not need any clearing. Put in a pot; let come to a boil;
then skim. Serve in bouillon cups for luncheon, suppers, and at
receptions.
Beef Tea ( Bouillon da Bceuf) for Six Persons
Four pounds beef, two quarts water, pepper and salt. Cut
meat up in large dices; put in the soup pot; add the cold water,
pepper, and salt; let come to a boil. Ihen let simmer slowly for
three hours; pass through a strainer, and serve in cups for luncheon
or supper. [If clear beef tea should be desired, clear with the
white of an egg.]
Beef Tea for Invalids
To two pounds of meat take four cups cold water, pepper and
salt. Put the meat in the glass jar; pour the cold water on it;
stand in a pot of boiling hot water and let simmer slowly for two
hours; add pepper and salt to taste. Serve in cups.
Clear Tomato Soup in Cups a la Maria
Potage clair aux Tomates en tasse, a la Maria
Take five cups tomato juice; add salt, pepper, and half a package
Cox’s gelatine. Beat up the white of an egg; whisk it well into
AMERICAN COOK BOOK
35
✪ Clear Tomato Soup in Cups a la Maria
Page 49 · 2 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
Make a rich consomme from beef and chicken. Clear, and when ready to serve, garnish with all different kinds of vegetables that have been cut in fancy shapes and cooked separately. Add to each quart of soup two tablespoons cooked rice that has been rinsed and a pinch of chopped parsley.
Consomme with Croutons a la Roosevelt
Consomme aux Croutons a la Roosevelt
Is a strong rich consomme made from beef and chicken flavored with vegetables of different kinds. Just before serving, garnish with fried croutons of bread.
Petite Marmite ( Petite Marmite)
Two pounds round of beef for clearing; half shin of beef. Wash the shin of beef, put in a pot with onions, carrots, some tomatoes, pepper, salt, and four quarts hot water. Let come to a boil; simmer six to eight hours, slowly; during this time put in pieces of the raw meat which will gradually clear the soup. Do not let the soup boil nor put a cover on the pot. [It does not have to be cleared if cooked in the proper way.] Garnish with cooked turnips and carrots (cut as big as a small finger point at each end, about one inch long), diamonds of cooked chicken and beef, pieces of leek (cut the same length as the carrots), three tablespoons sherry. Have the soup clear and the color of sherry.
Bouillon
Six pounds beef with soup bones that have been cracked; put in a pot, add four quarts boiling water, one cup tomato juice, one onion, small carrot, two cloves, two bay leaves; let simmer for five to seven hours — slowly. Strain through a fine double cheesecloth that has been dipped in cold water. If cloudy, clear with the white of an egg, but if the bouillon is cooked properly it should not need any clearing. Put in a pot; let come to a boil; then skim. Serve in bouillon cups for luncheon, suppers, and at receptions.
Beef Tea ( Bouillon da Bceuf) for Six Persons
Four pounds beef, two quarts water, pepper and salt. Cut meat up in large dices; put in the soup pot; add the cold water, pepper, and salt; let come to a boil. Ihen let simmer slowly for three hours; pass through a strainer, and serve in cups for luncheon or supper. [If clear beef tea should be desired, clear with the white of an egg.]
Beef Tea for Invalids
To two pounds of meat take four cups cold water, pepper and salt. Put the meat in the glass jar; pour the cold water on it; stand in a pot of boiling hot water and let simmer slowly for two hours; add pepper and salt to taste. Serve in cups.
Clear Tomato Soup in Cups a la Maria Potage clair aux Tomates en tasse, a la Maria
Take five cups tomato juice; add salt, pepper, and half a package Cox’s gelatine. Beat up the white of an egg; whisk it well into
Records on this page
Consomme with Rice a la GilbertClear Tomato Soup in Cups a la Maria