Consomme a la Celestine

Ingredients

• 1 quart of clear stock
• ½ oz. flour
• 1 teaspoonful melted butter
• 1 grated cheese
• 1 chopped parsley
• 1 egg
• ½ gill of milk
• Pepper and salt

Method

1. 1

   Make the garnish like ordinary batter, and fry in very thin pancakes.

2. 2

   Drain, and cut in strips.

3. 3

   Bring the stock to the boil, and add the garnish.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 1. The excerpt below is the record exactly as published.

CONSOMME A LA CELESTINE. 1 quart of clear stock. Garnish. — ^ oz. flour. ^ teaspoonful melted butter. 1 „ grated cheese. 1 ,, chopped parsley. Pepper and salt, i egg. ^ gill of milk. Make the garnish like ordinary batter, and fry in very thin pancakes. Drain, and cut in strips. Bring the stock to the boil, and add the garnish. [ 9 ] CONSOMME A LA BRUNOISE. 1 quart of clear stock. Garnish. — 1 tablespoonful of carrot cut in dice. 1 turnip cut in dice, 1 „ celery cut in dice. 1 „ leeks cut in dice. Cook the garnish in boiling salted water till tender, then drain. Bring the clear stock to the boil in a saucepan. Add the vegetables, and serve. CONSOMME A LA MADELEINE. 1 quart of clear stock. Garnish. — Yellow and pink custard. 1 dessertspoonful Julienne shreds of cooked carrot. 1 )) >> 99 leek. 1 >t » 99 truffle. ^ oz. boiled spaghetti. Make the custard as for the garnish k la Royale, colouring one half of it pink. When cooked, cut in fancy shapes. Cook the spar- ghetti and the carrot and leek in boiling salted water. Bring the consomm^ to the boil in a saucepan ; add the gafnish, and serve. [ 10 ] CLEAR MULLIGATAWNY. 1 quart first stock. 4 oz. juicy beef. 1 gill of water. 1 white and shell of egg. 1 tablespoonful of curry 1 teaspoonful curry paste. 1 onion. 1 small carrot, i apple. Salt. Lemon juice. powder. Gamith. — 2 oz. cooked chicken. Shred the beef, and mix it with the water ; add to it the curry powder and paste ; soak for fifteen minutes. Put all ingredients into a clean saucepan. Whisk till almost boiling. Simmer for thirty minutes, and strain. Re- heat ; add the chicken cut in dice, and serve with dry rice. CLEAR OXTAIL. l lb. shin of beef. 3 quarts of water. 1 oz tail. 1 stick of celery. 1 blade of mace. ^ teaspoonful white pepper- 1 carrot. 1 onion. corns. 1 teaspoonful salt. To clear 1 quart. 4 oz. lean beef. 1 gill of water. 1 small carrot. ^ teaspoonful white pepper- 1 white and shell of egg. 1 small onion. corns. Blade of mace. GamwA.— Small rounds of carrot and turnip. [ 11 J Joint, trim, and blanch the tail. Put on witli meat, etc. Cook as for first stock (see p. 3). Simmer five to six hours. When cold, remove the fat, then clear as for con- somme (see p. 5). Strain, then add the garnish. CLEAR BEETROOT SOUP. 1 quart white stock. 4 slices of raw beetroot. 1 small onion. 1 stick celery. 2 whites and shells of eg^s. ^ teaspoonful peppercorns Salt. ^ gill sherry. Few drops of carmine. To garnish. — 1 steamed white of egg. Put all the ingredients into a saucepan, and clear as for consomm^ (see p. 5). Garnish with the white of egg, cut in fancy shapes. Serve with whipped savoury cream. DRIED TURTLE SOUP. J lb. dried turtle. 1 blade of mace. 2 quarts good brown stock. 1 bay leaf. 1 carrot. \ teaspoonful peppercorns. 1 onion. Lemon juice. 1 stick of celery. Cayenne and salt. To thicken 1 quart. 1 oz. arrowroot. | 1 wineglassful of sherry. ^ wineglassful of brandy. [ 12 ] Wash and soak the turtle for four or five days. Rinse and cut in small pieces. Put it on with the stock and vegetables, and simmer for four to five hours till the turtle is tender. Strain through a hair sieve. Thicken with the arrowroot broken with the sherry ; add brandy, lemon juice, cayenne, and turtle cut in dice. MOCK TURTLE SOUP. ^ calf 8 head. 2 oz. lean ham. 2 quarts water. 1 carrot. 1 onion. 1 stick celery. 1 blade of mace. 3 cloves. ^ teaspoonful peppercorns. Salt. To thicken 1 quart. 1 oz. cornflour. Lemon juice. 1 wineglassful of sherry. Cayenne. Garnish {Forcemeat Balls). 1 oz. bread-crumbs. ^ oz. suet. ^ teaspoonful chopped parsley. Pepper and salt. A little grated lemon rind. Beaten egg. Wash, soak, and blanch the head. Put on with water, salt, and ham ; bring slowly to the. boil, and skim. Add the vegetables, cloves, etc., and simmer for three to four hours. [ 13 ] Strain through a hair sieve ; leave till cold, and remove the fat. Thicken with the corn- flour broken with the sherry ; add the lemon juice and cayenne, and garnish with the pieces of the head cut in dice and the force- meat balls. Forcemeat Balls. — Mix to a firm consist- ency, form into small balls, and poach in boiling salted water. HARE SOUP. 1 hare. 2 oz. butter. 3 oz. lean ham. 2 oz. flour

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