Madeira wine, half a tablespoonful of salt, and a very little cayenne pep-
per. Boil again for ten minutes, then strain through a fine sieve, darken
the soup with a little essence of caramel, and when serving add twelve
crawfish quenelles (No. 227).
95. Potage a la McDonald. — Pound a cooked calf's brain in a mortar;
add two cooked onions, three raw egg yolks, and a teaspoonful of curry
powder; rub well through a fine sieve, and when ready to serve pour it
into three pints of white broth (No. 99) in the saucepan, adding a peeled
and baked cucumber cut in slices. Then serve.
96. Potage a la D'Orsay. — Place in a saucepan a pint of bechamel
(No. 154). One pint of white broth (No. 99), half a tablespoonful of salt and
a teaspoonful of pepper, and let simmer on the corner of the fire for
fifteen minutes. Add to this half a pint of cream of asparagus (No. 70)
and one ounce of butter; when finished boiling, put in the tureen six soft-
boiled and well-pared pigeon eggs, and the breast of one pigeon cut in
julienne; pour the soup over, and serve.
97. Potage Montmorency. — Add to one quart of boiling consomm6
(No. 100), in a saucepan, half a cupful of noodles (No. 1182) previously
blanched in salted water; thicken with the yolks of two beaten eggs, a
tablespoonful of grated Parmesan cheese, half a cupful of cream, and one
ounce of butter; pour into the tureen, adding either the minced leg or
wing of a cooked chicken, and serve with three heads of baked lettuce
cut in two, on a separate dish.
98. Potage of Rice a la Maintenon. — Take one quart of white broth
.No. 99), one pint of bechamel (No. 154), half a tablespoonful of salt and
a teaspoonful of pepper, and add to it half a raw chicken; cook for twenty
minutes in the saucepan on the fire, then take the chicken out and thicken
the soup with the yolks of two beaten eggs, and a teaspoonful of pow-
dered curry, mixed withhalf a cupful of cream; rub all through a fine sieve,
and serve, adding two tablespoonfuls of boiled rice, and the breast of the
half chicken previously cooked in the soup, and cut into small pieces.
99. Bouillon Blanc — white broth. — Place in a large stock-urn on a
moderate fire a good heavy knuckle of a fine white veal with all the debris,
or scraps of meat, including bones, remaining in the kitchen (but not of
game); cover fully with cold water, adding a handful of salt; and as
it comes to a boil, be very careful to skim all the scum off — no particle of
scum should be left on — and then put in two large, sound, well-scraped
carrots (whole), one whole, cleaned, sound turnip, one whole, peeled, large,
sound onion, one well-cleaned parsley root, three thoroughly washed leeks,
and a few leaves of cleaned celery. Boil very slowly for six hours on
the corner of the range; keenly skim the grease off; then strain well
through a wet cloth into a china bowl or a stone jar, and put it away in a
cool place for general use.
100. Consomme pare— Consomme* plain. — Chop up a shin of beef of
twelve pounds, using a machine if practicable; put it in a large soup kettle
with two sound, well-scraped, good-sized carrots, two peeled, sound
onions, three well-washed and pared leeks, a few branches of celery, and
SOUPS. 165
✪ Consomme pare
The table
1889Page 104 · 1 recipe record on this page
Presented as published in 1889. 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
Madeira wine, half a tablespoonful of salt, and a very little cayenne pepper. Boil again for ten minutes, then strain through a fine sieve, darken the soup with a little essence of caramel, and when serving add twelve crawfish quenelles (No. 227).
95. Potage a la McDonald. — Pound a cooked calf's brain in a mortar; add two cooked onions, three raw egg yolks, and a teaspoonful of curry powder; rub well through a fine sieve, and when ready to serve pour it into three pints of white broth (No. 99) in the saucepan, adding a peeled and baked cucumber cut in slices. Then serve.
96. Potage a la D'Orsay. — Place in a saucepan a pint of bechamel (No. 154). One pint of white broth (No. 99), half a tablespoonful of salt and a teaspoonful of pepper, and let simmer on the corner of the fire for fifteen minutes. Add to this half a pint of cream of asparagus (No. 70) and one ounce of butter; when finished boiling, put in the tureen six softboiled and well-pared pigeon eggs, and the breast of one pigeon cut in julienne; pour the soup over, and serve.
97. Potage Montmorency. — Add to one quart of boiling consommé (No. 100), in a saucepan, half a cupful of noodles (No. 1182) previously blanched in salted water; thicken with the yolks of two beaten eggs, a tablespoonful of grated Parmesan cheese, half a cupful of cream, and one ounce of butter; pour into the tureen, adding either the minced leg or wing of a cooked chicken, and serve with three heads of baked lettuce cut in two, on a separate dish.
98. Potage of Rice a la Maintenon. — Take one quart of white broth .No. 99), one pint of bechamel (No. 154), half a tablespoonful of salt and a teaspoonful of pepper, and add to it half a raw chicken; cook for twenty minutes in the saucepan on the fire, then take the chicken out and thicken the soup with the yolks of two beaten eggs, and a teaspoonful of powdered curry, mixed with half a cupful of cream; rub all through a fine sieve, and serve, adding two tablespoonfuls of boiled rice, and the breast of the half chicken previously cooked in the soup, and cut into small pieces.
99. Bouillon Blanc — white broth. — Place in a large stock-urn on a moderate fire a good heavy knuckle of a fine white veal with all the debris, or scraps of meat, including bones, remaining in the kitchen (but not of game); cover fully with cold water, adding a handful of salt; and as it comes to a boil, be very careful to skim all the scum off — no particle of scum should be left on — and then put in two large, sound, well-scraped carrots (whole), one whole, cleaned, sound turnip, one whole, peeled, large, sound onion, one well-cleaned parsley root, three thoroughly washed leeks, and a few leaves of cleaned celery. Boil very slowly for six hours on the corner of the range; keenly skim the grease off; then strain well through a wet cloth into a china bowl or a stone jar, and put it away in a cool place for general use.
100. Consommé paré— Consommé plain. — Chop up a shin of beef of
twelve pounds, using a machine if practicable; put it in a large soup kettle with two sound, well-scraped, good-sized carrots, two peeled, sound onions, three well-washed and pared leeks, a few branches of celery, and
Records on this page
Consomme pare