Consomme a la Nemours

Ingredients

• 2 quarts good stock (clarified)
• 1 oz. crushed tapioca
• 2 carrots
• ½ gill bechamel sauce
• 3 eggs
• 1 oz. butter
• seasoning

Method

1. 1

   Clarify the stock in the usual manner, and strain it carefully.

2. 2

   Add the tapioca (previously soaked in water) when boiling, and cook gently for fifteen minutes, and season to taste.

3. 3

   Wash the carrots and scrape finely the red part into a stewpan containing the butter.

4. 4

   Cook it while stirring for five minutes, add the white sauce (bechamel), and a little stock, and simmer till tender, then rub through a fine sieve.

5. 5

   Incorporate the eggs well beaten, season to taste, strain into a buttered mould, and poach till firm.

6. 6

   Unmould, cut into neat cubes or diamond shapes, and put into the prepared consomme.

7. 7

   Re-heat and serve.

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 99. The excerpt below is the record exactly as published.

1 oz. butter, 2 oz. flour, 1 egg, a pinch of salt, about 2 oz. chicken or veal forcemeat. Put the butter in a medium-sized stewpan ; add about a gill of water and a pinch of salt ; let this come to the boil, then stir in the flour and work vigorously with a wooden spoon over the fire until a smooth paste is obtained (the sides and bottom of the stewpan must be left perfectly clean by this time). Allow to cool a little, then stir in the egg. Put the mixture in a forcing-bag with a plain tube, and press out some even-sized heaps on to a greased baking-tin about an inch apart. Bake these in a fairly quick oven. Cut out a small portion of the bottom of each chon and scoop out some of the inside ; fill the cavities with forcemeat, replace the crust removed for the purpose of filling, and place the choux in a buttered saute-pan ; cover them with a greased paper, and place in the oven for about twelve minutes, in order to cook the farce. To serve the soup, put the choux in a soup-tureen, and pour the consomme (previously heated) into the tureen. These little choux may be filled with almost any kind of farce. Fish, game, or vegetable purees make a nice change. 106. Consomme Choron a la Richelieu . — 2 quarts game consomme, 2 small fillets of cooked game, 2 carrots {small), 1 oz. tapioca de Bresil, 1 gill Royal custard {No. 95) cut into cubes, seasoning . Remove the skin from the fillets of cooked game, and cut the meat into fine shreds or Julienne strips. Scoop out some little ball shapes from the carrots and cook them in salted water till tender. Cook the tapioca in boiling Avater or consomme for about fifteen minutes, then add it to the consomme of game. Next add the cooked SOUPS (POT AGES) 143 carrots, and let the consomme simmer gently for about ten minutes. Skim and season_to taste. Put the prepared and cut cubes of custard in a soup-tureen, pour over the consomme, and serve. 107. Consom me a la Nemours — 2 quarts good stock (clari- fied), 1 oz. crushed tapioca, 2 carrots, % gill bechamel sauce, 3 eggs, i oz. butter, seasoning

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