Clear Mulligatawny Soup (Consomme l'Indienne)

Ingredients

• 2 oz. lean ham
• 1 oz. butter
• Juice of \ lemon
• 2 whites and shells of eggs
• Pepper, salt
• 1 lump of sugar
• Some pieces of cooked rabbit or chicken
• 3 pts. second stock
• 1 apple or 1 stick of rhubarb
• 2 onions
• 1 leek
• 1 dessert-sp. curry powder
• 1 tea-sp. curry paste
• A little chutney

Method

1. 1

   Peel, core, and chop the apple, slice the onion and leek.

2. 2

   Melt butter in a saucepan, add vegetables with curry powder, curry paste, chutney, and finely chopped ham.

3. 3

   Cook briefly without browning.

4. 4

   Pour in stock, mix well, and simmer for 1 to 1.5 hours.

5. 5

   Let cool, remove grease, return to saucepan with beaten egg whites.

6. 6

   Whisk until boiling, then strain as directed for consomme.

7. 7

   Reheat, adding lemon juice and sugar, and serve with small pieces of cooked rabbit or chicken.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 104. The excerpt below is the record exactly as published.

Clear Mulligatawny Soup (Consomm6 l’lndienne) 2 oz. lean ham. 1 oz. butter. Juice of \ lemon. 2 whites and shells of eggs. Pepper, salt. 1 lump of sugar. Some pieces of cooked rabbit or chicken. 3 pts. second stock. 1 apple or 1 stick of rhubarb. 2 onions. 1 leek. 1 dessert-sp. curry pow- der. 1 tea-sp. curry paste. A little chutney

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