Consomme a la Brunoise

Ingredients

• One half shin of beef
• one half knuckle of veal
• some chicken (if at hand)
• onions
• carrots
• one cup tomato juice
• one apple
• two bay leaves
• pepper
• salt
• and vegetables for garnishing

Method

1. 1

   Wash the meat and put in the pot with five quarts of boiling water, pepper, salt, the apple, and the bay leaves and let come to a boil.

2. 2

   Draw pot to side of stove and let simmer from six to seven hours without a cover.

3. 3

   Strain soup; skim well; clear with whites of two eggs, half beaten, and the shells.

4. 4

   When cleared, strain through a double cheesecloth that has been dipped in cold water; put on the stove; let come to a boil; skim again.

5. 5

   Garnish with vegetables that have been cut in small dices, such as carrots, onions, green peppers, Spanish pepper, turnips, etc.

6. 6

   These vegetables are cooked beforehand and added to the soup when ready to serve.

7. 7

   If the soup should be of too light a shade, color a trifle with kitchen bouquet; it should be the shade of light sherry.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 43. The excerpt below is the record exactly as published.

Consomme a la Brunoise One half shin of beef, one half knuckle of veal, some chicken (if at hand), onions, carrots, one cup tomato juice, one apple, two bay leaves, pepper, salt, and vegetables for garnishing

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