Consomme

Ingredients

• a gallon of water
• two or more shanks of veal
• the usual soup bunch
• a stalk of celery
• half a bay leaf
• a teaspoonful of bruised pepper-corns
• a sprig of green thyme or marjoram
• a pound of lean beef
• two whites of eggs
• a cup of cold water
• a teaspoonful of dissolved burnt sugar
• season with salt

Method

1. 1

   Boil fowl and veal shanks in water for 3-4 hours, adding vegetables and seasonings.

2. 2

   Strain the broth into a saucepan.

3. 3

   To clarify, chop beef, mix with egg whites and cold water, then add broth, stir, and boil again.

4. 4

   Strain through a napkin, season with salt, color with burnt sugar, and remove grease.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 52. The excerpt below is the record exactly as published.

two or more shanks of veal in a gallon )f water for three or four hours, and while it is cooking add the vegetables and season- ings. These shcfuld be the usual soup bunch (without parsnips or green onion tops, however), together with a stalk of celery, half a bay leaf, a teaspoonful of bruised pepper-corns and a sprig of green thyme or marjoram. When it has boiled long enough strain the broth into a saucepan. To clarify the consomme, chop a pound of lean beef fine, mix with it two whites of eggs and a cup of cold water. Then pour the broth to the be^f, stir up and boil again. Strain through a napkin or jelly bag, season with salt, color with a teaspoonful of dissolved burnt sugar

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