Consomme a la Walde

Ingredients

• six pounds of beef with the bones
• six quarts of boiling water
• pepper
• salt
• three bay leaves
• onions
• carrots
• leek
• parsley
• one cup of milk
• one tablespoon of butter
• two tablespoons flour
• two eggs
• one tablespoon washed currants
• a pinch of sugar
• a small pinch of saffron
• a little salt to taste

Method

1. 1

   Put beef and bones in a stock pot, pour boiling water over, add seasonings and vegetables.

2. 2

   Simmer for 5-6 hours, strain through cheesecloth.

3. 3

   For dumplings, heat milk, melt butter, add flour, then hot milk, yolks, currants, sugar, saffron, and salt.

4. 4

   Chill, then warm before serving.

5. 5

   Add dumplings to soup plates.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 44. The excerpt below is the record exactly as published.

Consomme a la Walde Put six pounds of beef with the bones in the stock pot; pour six quarts of boiling water over it; add pepper, salt, onions, carrots, leek, parsley, and three bay leaves. When it comes to a boil, simmer from five to six hours, strain through a fine cheesecloth, to remove all the fat. This soup should not be cleared if cooked very slowly without a cover. When ready to serve, garnish the soup with large pieces of carrots, little shallots, a small pinch of saffron, little dumplings. How to Make the Dumplings. Put one cup of milk on the stove; put one tablespoon of butter in a saucepan; add two table¬ spoons flour; add the milk that is hot, yolks of two eggs, one table- 32 THE SWEDISH, FRENCH, AMERICAN COOK BOOK spoon washed currants, a pinch of sugar, a small pinch of saffron, a little salt to taste. Put up in a dish to get cold; just before serv¬ ing put the dish in boiling water on the stove for a few minutes, until warm. Dip a spoon in hot water and take about a half tablespoon of the batter and put in each soup plate. Consomme with Vegetables (aux Legumes) a la Hammond Make a nice rich consomme from the shin of beef and chicken (or veal); flavor with vegetables and tomato; simmer about six to eight hours, strain from the soup pot, and skim; clear with white of an egg. In the meantime cut some tiny dices of different kinds of vegetables — such as carrots, onions, and turnips — and cook. Cut string beans in thin strips, and have also some tiny peas; cook nice and green and add to the soup. Let the soup cook with the vegetables for fifteen minutes; season with pepper and salt to taste. Just before serving, add some chopped parsely. Consomme a la St. Hilaire Four pounds of shin of beef, small chicken, three onions, two carrots, pieces of turnip, pepper, salt, two tomatoes, rice, and peas for garnishing. How to Make It. Wash the meat; put in the stock pot with onions, carrots, pepper, salt, turnip, and six quarts of boiling water. Let come to a boil; simmer for about seven hours (slowly, without a cover); take care not to boil. Strain the soup and clear if neces¬ sary. Put on the stove and simmer for about one hour, slowly. To two quarts of the soup add two tablespoons of rice that has been washed and leave on the stove to simmer for twenty-five to thirty minutes. Skim, and, when ready to serve, put one half cup of green peas into the soup. Serve with grated cheese, cheese straws, or cheese crackers. Consomme with Rice ( Consomme au Riz ) a l’ltalienne Make a rich strong consomme as the Beef Julienne soup. When ready to serve, garnish with tiny timbales of rice. The timbales of rice are made thus: wash one cup of rice in boiling water; put in a saucepan; add three cups of stock if at hand — if not, water will do; salt to taste. Put a cover on the pan and let simmer for twenty-five minutes; do not stir the rice. Grate one onion; add it to the rice, also one tablespoon butter and three tablespoons cream. Divide the rice in two parts; add to one half of the rice one tablespoon beef extract, leaving the other half white. Butter small timbales; put one tablespoon of the white rice at the bottom, then one tablespoon of the brown on top. Press down well so as to settle the rice in the moulds. Let stand to get cold five minutes before serving the soup; put the timbales in hot water on top of stove. When warm, turn out on the soup plates, one for each, and pour all around the clear consomme that is flavored with sherry. Serve very hot. Consomme with Macaroni and Tomatoes Consomme au Macaroni et aux Tomates Four pounds shin of beef and some bones, one pound of clearing meat. Put one tablespoon butter in a frying pan; add four cut-up onions and two carrots; stir until they are nice and brown; add two tablespoons flour

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