Consomme a la Fortugaise

Ingredients

• 2 quarts of consomme
• 18 French plums
• 2 small leeks
• 1 oz. butter
• a pinch of cayenne

Method

1. 1

   Wash the plums, put them in cold water with a little salt; bring to the boil, strain, and rinse in cold water.

2. 2

   Return to the stewpan with sufficient clear stock to cover, and cook slowly till tender.

3. 3

   Wash and clean the leeks, cut into shreds, wash well in cold water, drain, and cook with the butter.

4. 4

   Pour in clarified stock or consomme, and cook slowly till tender.

5. 5

   Remove fat, pour over the consomme, and let simmer.

6. 6

   Put the plums in a soup-tureen, add cayenne, pour in the consomme, and serve with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 6 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 Fortugaise.— 2 quarts of consomme, 18 French plums, 2 small leeks, \ oz. butter, a pinch of cayenne. Wash the plums, put them in cold Water with a little salt; bring to the boil, strain, and rinse in cold water ; return to the stewpan in which they were blanched, add sufficient clear stock to well cover, and cook slowly till tender. Wash and clean the leeks, cut into shreds or Julienne-shaped strips about an inch long, wash well in cold water, drain, and cook a few minutes with the butter, pour in some clarified stock or consomme, and cook slowly till tender. Carefully remove all the fat, pour over the consomme, and let simmer for a few minutes. Put the plums in a soup-tureen, add a pinch of cayenne, pour in the- consomme, and serve with some sippets of toasted bread. 115. Consomme a la Florentine. — 2 quarts of clear con- somme, 1 turnip, 1 carrot, about 6 oz. chicken forcemeat, spinach- greening. SOUP 8 {POT AGES) 145 Wash and peel thinly the carrot and turnip (if very small use two of each), cut into slices and stamp out some star shapes, a quarter of an inch in diameter, by means of a vegetable-cutter ; blanch separately in salted water, and cook until tender in some consomme. Each lot must be cooked separately. Mix the forcemeat with a few drops of spinach greening, put it in a forcing-bag with a plain tube ; make some small rings on to a buttered saute-pan, poach these in boiling consomme, strain and put in a soup-tureen with the other garnish, pour in two quarts of hot consomme, and serve. 116. Consomme Colbert. — The garniture for this soup consists of poached eggs neatly trimmed (reckoning one for each person), a handful of cooked ball shapes of turnips and carrots, and a few cooked green peas. Choose the eggs very small, poach them in salted water containing a dash of tarragon vinegar. 117. Consomme a la Royal. — For 2 quarts of consomme-. The breast of a cooked chicken, 1 whole egg and 3 yolks of eggs, \ gill of cream, 1 gill stock, pepper and salt. 1 Remove the skin from the chicken’s breast and cut into small dice. Mix well the eggs, cream, and stock, season to taste, and pass through a fine sieve ; fill into a buttered mould, put it in a stewpan half filled with hot water. Cook in a slow oven till firm. Let cool a little, then turn out, cut into slices about a quarter of an inch thick, cut into dice or stamp out with a column cutter. Put these and the chicken into a soup-tureen, pour over the consomme, and serve. 118. Consomme a I’Andalouse. — For 2 quarts of consomme : j> gill tomato sauce, 3 eggs, 1 tablespoonful cream, 1 small cucumber, chicken forcemeat for quenelles. Beat the egg in a basin and mix with it the tomato sauce (cold) and the cream, season with pepper and salt, strain and fill into a buttered timbale mould ; stand the mould in a saucepan half filled with boiling water, and poach in a slow oven till firm. Let it cool a little, turn out, and cut into fanciful shapes ; put these in a small stewpan, moisten with a little clear soup and keep hot until required. Peel the cucumber, scoop out with a vegetable scoop some little bell shapes ; cook tender in salted water, and strain. Have ready some chicken forcemeat, put in forcing-bag ; form some little quenelle shapes in a buttered saute-pan, pour in a little hot clear soup, and poach. Put the garniture in a soup-tureen, pour in the consomme, and serve. 119. Consomme Julienne. — To 2 quarts of consomme : 2 small carrots, \ turnip, 1 leek, i onion, £ stick celery, 1 oz. butter

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