Chicken Consomme

Ingredients

• a pair of old fowls
• salt
• pepper
• a blade or two of mace
• a bunch of sweet herbs
• a sprig or two of parsley

Method

1. 1

   Clean, draw and truss the fowls, and roast them until they are slightly browned.

2. 2

   Put them into a soup-pot and cover with cold water.

3. 3

   Season with salt, pepper, mace, sweet herbs, and parsley.

4. 4

   Set the pot on the fire and boil slowly until the fowls are well done and the broth is reduced one-third.

5. 5

   Then strain the broth through a fine sieve and serve it with toasted bread.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 63. The excerpt below is the record exactly as published.

CHICKEN CONSOMME. Clean, draw and truss a pair of old fowls, and roast them until they are slightly browned, or about half cooked. Put them into a soup-pot and cover with cold water. Season with salt, pepper, a blade or two of mace, a bunch of sweet herbs

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