Consomme, a la de Stael

Ingredients

• a pound of lean beef
• a bunch of soup vegetables
• three or four cloves
• from one-third to one-half of a little white pot of Leibeg's extract of meat
• moisten with yolk of egg

Method

1. 1

   Make a rich broth of beef and veal boiled down strong overnight with soup vegetables and cloves.

2. 2

   Strain into a jar.

3. 3

   When cold, remove the fat and pour off the sediment.

4. 4

   Chop the beef and boil in the broth.

5. 5

   Strain again, season, and add Leibeg's extract for color and flavor.

6. 6

   For the quenelles, mince veal, pound to a paste, season, moisten with egg yolk, shape, and drop in boiling water.

7. 7

   Serve two quenelles and fried bread in each plate of soup.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 206. The excerpt below is the record exactly as published.

Consomme, a la de Stael (No. 668; 6 qts, 35 cents.) Salmon trout, a la Chevaliere (2 fishes, 4 lbs, and seasonings, 40 cents.) Nantaise potatoes (3 cents.) Boiled ham and corned beef (20 cents.) Roast loin of beef (3 lbs, net, 38 cents.) Lamb cutlets with puree of green peas (12 orders, 18 cents.) Scrambled sweetbreads in pasty borders (6 orders, 10 cents.) Marrowfat peas_(i5 cents.) Lima beans (dried, ^ lb, and season- ings, 5 cents.) Corn and tomatoes (20 cents.) Potatoes mashed, boiled (6 cents.) Eve's pudding, raspberry butter sauce (No. 675; pudding 20; sauce 9; 29 cents.) While cocoanut pie (No. 677 ; mering- ued pink with raspberry juice, 2 pies large, deep, 26 cents.) Vanilla ice cream (32 cents.) Cherries and currants (2 qts, 16 cents.) (I)ake assorted (12 cents.) Cheese, crackers, pickles, nuts, raisins (average, 30 cents.) Milk 12, cream 15, coffee 6, tea, sugar 6, bread 6. Total, $4 00; 30 persons; 13^ cents a plate. The colonel when at table, it would appear, is talkative and full of life and spirits. That's all right. He made the aemark that my consomme was exquisite but, was seasoned too highly with cay- enne, and of course I heard of it. No such thing. But that's all right. I'll bet he only said it to lead off to curries and his experiences in hot climates and his *'hairbreath 'scapes by flood and field." That's all right too; we aU have our parts to play and get our work in when we can. I'he'n, later on, he asked the manager, with whom he is already on termsof the utmost cordiality,v,-hy this was called Eve's pudding and the manager, laughing, said he would ask me. Now, a fellow uoes not want to be bothered with fool questions after scudding around the whole of a hot morning preparinga din- ner and then carving and serving it ; still I did not tell them to go to thunder as cooks generally do under such circum- stances— this house being too sniall for anybody to be mean in — but replied that the pudding is as old as the hills; one of the best ever was invented; the receipt has been put in rhyme like Sydney Smith's salad dressing; didn't known why it_ is called Eve's unless because it contains apples, and couldn't even see where that came in. Then the irrepressible colonel took a bill of fare and wrote on the back of it: Eureka ! "The woman tempted me and I did eat." The pudding tempted/;/^ and /did eat I The manager showed it to me after dinner was over. That's all right. I'll keep it to fling at the next one asks me something I don't know. I'll have to save tenderloin steaks for the colonel. 668—000500101-^ a la do Stael. It is a clear, rich brown soup with lozenge shapes of fried bread and quenelle forcemeat in the plates. Make a rich broth of beef and veal boiled down strong overnight with a bunch of soup vegetables and three or four cloves. Strain into a jar. When cold remove the fat, pour off from the sediment. Chop a pound of lean beef and boil up in the beef broth. Strain through a napkin. Set over the fire again sdm, season, and add from one-third to one-half of a little white pot of Leibeg's extract of meat (private stock from the cook's valise.) The consomme will then have sufficient color and flavor. For the quenelles mince a piece of white veal size of an (or; use breast of partridge, quail or chicken if at. hand) and then pound to a paste. Season with, a pinch of minced herbs or parsley and (>9 COOKING FOR PROFIT. grated lemon rind (very little), moisten with yolk of egg

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