Consomme

Ingredients

• 2 lbs. lean beef (from the round)
• 1 small chicken
• 2 ounces lean ham
• 1 small onion
• 2 sprigs parsley
• 1/4 small carrot
• 2 bay leaves
• 2 stalks celery
• 6 cloves
• 2 eggs
• 1 lemon (juice of same)
• A little celery salt.

Method

1. 1

   Wipe and cut the beef into small pieces; cut the chicken as for fricasseed chicken.

2. 2

   Cover with cold water, and stand on the back of the stove where it will slowly heat.

3. 3

   Simmer gently for four hours.

4. 4

   Fry out a slice of bacon, add the ham cut in dice, the onion and carrot sliced, saute to a delicate brown in two tablespoonfuls of butter; then add this to the stock with the remainder of the vegetables (cutting the celery in pieces) and a little thyme.

5. 5

   Let the soup simmer for another hour, strain and stand away to cool.

6. 6

   When cold, carefully remove the fat from the surface; put in a kettle over the fire, add the whites and shells of two eggs beaten lightly, two tablespoons of cold water, a little celery salt, and the juice of half a lemon.

7. 7

   Let it boil for five minutes, take from the fire and skim carefully, and strain through a cloth.

8. 8

   When ready to serve, heat again and season with salt and pepper to taste.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 7. The excerpt below is the record exactly as published.

CONSOMME. 2 lbs. lean beef (from the round). 1 small chicken. 2 ounces lean ham. 1 small onion. 2 sprigs parsley. J small carrot. 2 bay leaves. 2 stalks celery. 6 cloves. 2 eggs. i lemon (juice of same). A little celery salt.

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