Consomme a la Careme (Clear Soup, Careme Style)

Ingredients

• 2 gallons of water
• 1 lb. of lean veal
• 1 lb. of shin of beef
• a small handful of salt
• one onion stuck with a clove
• one carrot
• one turnip
• one leek
• a small head of celery
• a few peppercorns

Method

1. 1

   Prepare a stock with the ingredients, let it boil gently, skim well, and add the vegetables.

2. 2

   Simmer for four to five hours, removing fat and scum.

3. 3

   Strain the broth carefully through a napkin.

4. 4

   Cook separately in broth until done the small carrot, turnip, leek, lettuce, and sorrel leaves, then add to the prepared broth with cooked asparagus points.

5. 5

   Season to taste and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 97. The excerpt below is the record exactly as published.

Consomme a la Careme ( Clear Soup, Careme Style). — Pre- pare'a stock with 2 gallons of water, 1 lb. of lean veal, 1 lb. of shin of beef, some roast beef bones, a small roast chicken, and a small handful of salt ; let it boil up gently, skim well, and add the follow- ing : one onion stuck with a clove, one carrot, one turnip, one leek, a small head of celery, and a few peppercorns

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