Clarified Consommé for Clear Soups
From A guide to modern cookery, 1909
Serves 4
Use roasted fowl’s carcase for better flavor.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- Five quarts of ordinary consommé
- one and one-half lbs. of very lean beef
- the white of an egg
- one fowl’s carcase (roasted if possible)
Method
Mince the beef and pound it with the fowl’s carcase and egg white, adding a little cold consommé.
Place in a thick-bottomed stewpan, gradually add cold broth, mix well.
Heat and stir to prevent burning.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 9. The excerpt below is the record exactly as published.
CLARIFIED CONSOMME FOR CLEAR SOUPS Quantities for making four quarts.—Five quarts of ordinary consommé, one and one-half lbs. of very lean beef, the white of an egg, one fowl’s carcase (roasted if possible)
Cook this with the app: pantry check, scaling, and the assistant.