Chicken Consommé

Ingredients

• two large fowls
• four quarts of cold water
• a large onion
• two small ones
• two blades of celery
• two teaspoonfuls of salt
• three dozen pepper-corns
• the whites of two eggs
• the uncooked breast of one of the fowls
• a small piece of mace
• a small piece of cinnamon

Method

1. 1

   Cut the breasts from the fowls and set aside.

2. 2

   Cut the rest into joints, wash, and place in a soup-pot with cold water.

3. 3

   Boil, skim, and simmer for six hours.

4. 4

   Add one breast for the last hour and a half.

5. 5

   Strain and cool, skim fat, then add spices and the chopped breast.

6. 6

   Heat slowly to boiling, then let sit for an hour.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 56. The excerpt below is the record exactly as published.

Chicken Consomm6. The first step is to cut the breasts from two large fowls and put them away in a cool place, and then cut the other parts of the fowls into joints. Wash these, and put them into a soup-pot with four quarts of cold water ; and when the broth has been heated to the degree at which it boils, skim it carefully, and set back where it will boil gently for six hours. During the last hour and a half one of the breasts should be cooked with the soup, and it should then be taken out and put away to cool. The soup, after being strained through a colander, should also be put away. When it has become cold, and all the fat has been skimmed off, turn it back into the soup-pot, and add a small piece of mace and of cinnamon, a large onion or two small ones, two blades of celery, two tea- spoonfuls of salt, three dozen pepper-corns, the whites of two eggs, well beaten, and the uncooked breast of one of the fowls

Cook this with the app: pantry check, scaling, and the assistant.