Clear Soup

Ingredients

• a small knuckle of veal, same of venison and rough hough, five pounds in all
• half a dozen large giblets
• a head of celery
• a sliced carrot
• half a turnip
• a couple of sliced onions
• a bunch of parsley
• a bunch of chervil
• a couple of bay leaves
• two knots of lump sugar
• with a seasoning of pepper and salt
• one and a half breakfast-cupfuls of fish stock
• two quarts water
• half a pint white wine
• an onion stuck with four cloves
• a teaspoonful of coriander seeds
• half a carrot
• two ounces ham which has been fried very crisp and pounded to a powder

Method

1. 1

   Put veal, venison, giblets, and vegetables in a pot and skim carefully when boiling.

2. 2

   Boil gently for 5-6 hours.

3. 3

   Pour through a colander, let cool, and remove fat.

4. 4

   Fry ham, carrot, and onion until glazed, then add stock to melt glaze.

5. 5

   Strain and combine with fish stock.

6. 6

   Boil and clarify with egg whites.

7. 7

   Add sherry and lemon juice before serving.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 268. The excerpt below is the record exactly as published.

Clear Soup Fillet of Sole a la Financier Steak larded with Truffles and Oysters Iced Asparagus and Cream Roast Ortolans Salad Baba au Rhum Savoury Gr£ce Fruit 671 BANQUETS OF THE NATIONS Clear Soup. Take a small knuckle of veal, same of venison and rough hough, five pounds in all, and half a dozen large giblets ; put in a pot and skim very carefully when coming to the boil. Boil gently but steadily for five or six hours, with a head of celery, a sliced carrot, half a turnip, a couple of sliced onions, a bunch of parsley, a bunch of chervil, a couple of bay leaves, two knots of lump sugar, with a seasoning of pepper and salt. Pour through a colander and let stand till cold, then remove the fat. Take a slice of ham, a sliced carrot and onion, and a piece of butter ; fry these till a thick glaze gathers on bottom of pan ; remove vegetables and ham, pour in a little stock to melt glaze. Strain and put in pot with the stock, along with one and a half breakfast- cupfuls of fish stock made as follows : — Put the bones and trimmings of two good-sized soles (any white fish will do), in a pot with two quarts water, bring to the boil, and skim carefully ; then add half a pint white wine, a bunch of fine herbs, an onion stuck with four cloves, a teaspoonful of coriander seeds, half a carrot, and two ounces ham which has been fried very crisp and pounded to a powder

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