Consomme an Celeri (Celery Soup)

Ingredients

• the giblets of two chickens
• three-quarters of a pound of knuckle of veal
• a piece of lean bacon
• four to five pints of second stock
• two heads of celery
• a carrot
• an onion
• a turnip
• some parsley
• three or four cloves
• some whole pepper

Method

1. 1

   Clean giblets and place in a saucepan with veal, bacon, stock, and salt.

2. 2

   Bring to boil, remove scum, add celery, carrot, onion, turnip, parsley, cloves, and pepper.

3. 3

   Simmer for four hours.

4. 4

   Strain, clarify if needed, and remove fat.

5. 5

   The next day, boil celery pieces in stock with butter, strain, and serve with consomme.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 6. The excerpt below is the record exactly as published.

Consomme an Celeri (Celery Soup).— Take the giblets of two chickens, i.e., the feet, neck, gizzard, and liver. Cleanse them all thoroughly, scalding the feet, and put them into a saucepan with three-quarters of a pound of knuckle of veal, a piece of lean bacon, four to five pints of second stock, and salt to taste. Let this come slowly to the boil and then, having removed all scum, add two heads of celery, a carrot, an onion, a turnip, some parsley, three or four cloves, and some whole pepper

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