Consomme

Ingredients

• Two quarts of Stock
• Half a pound of lean Beef
• The White and Shell of one Egg
• Half a Carrot
• Half a Turnip
• Half an Onion
• A bunch of Pot Herbs

Method

1. 1

   Scrape or chop up the beef very finely; clean the vegetables, and cut them up into small pieces.

2. 2

   Carefully remove all the fat from the stock, which is now a jelly, and put it into a stewpan; add the scraped meat, the white of egg just beaten, the shell broken up roughly, and the vegetables.

3. 3

   Stir all together over the fire until just on boiling point, then let the soup boil up well; it should then be clear.

4. 4

   Pour the contents of the stewpan gently onto a cloth fixed on a soupstand, let it run through slowly twice.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 2. The excerpt below is the record exactly as published.

Consomme. \ Ingredients, Two quarts of Stock. Half a pound of lean Beef. The White and Shell of one Egg, Half a Carrot. Half a Turnip. Half an Onion. A buncli of Pot Herb

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