Consomme a la Celestine

Ingredients

• about three quarts of consomme
• one pound of lean veal
• one pound of lean beef
• one roast fowl
• two gallons of water
• bones of roast beef
• soup vegetables
• seasoning
• one glass of sherry
• seasoning to taste
• two ounces of flour
• half an ounce of oiled butter
• half an ounce of grated Parmesan cheese
• two eggs
• one gill of milk
• one dessertspoonful of chopped parsley
• tarragon leaves
• chervil
• a pinch of salt

Method

1. 1

   Prepare the consomme by boiling the veal, beef, fowl, water, bones, vegetables, and seasoning for 4-5 hours.

2. 2

   Strain and clarify when cold, adding sherry and seasoning.

3. 3

   Prepare a pancake batter with flour, butter, cheese, eggs, milk, parsley, tarragon, chervil, and salt.

4. 4

   Make six thin pancakes, cut into strips, place in a soup-tureen, pour over the soup, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 101. The excerpt below is the record exactly as published.

Consomme a la Celestine ( Clear Chicken Broth, Celes- tine Style). — Prepare about three quarts of consomme, with one pound of lean veal, one pound of lean beef, one roast fowl, two gallons of water, bones of roast beef, soup vegetables, and seasoning. Boil from four to- five hours and strain ; when cold clarify in the usual way, adding one glass of sherry, and seasoning to. taste. Have ready a pancake- batter, made with two ounces of flour, half an ounce of oiled butter, half an ounce of grated Parmesan cheese, two eggs, one gill of milk, one dessertspoonful of chopped parsley, tarragon leaves and chervil, and a pinch of salt

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