Consomme Brunoise

Ingredients

• 2 quarts of consomme
• 1 onion
• 2 carrots
• 1 turnip
• 1 leek
• 1 oz. butter
• a pinch of sugar
• pepper
• salt

Method

1. 1

   Peel the onion, pare and wash the carrots, turnip, and leek, cut all into very small dice, the smaller the better.

2. 2

   Put the vegetables in a stewpan, add the butter, season with very little salt, pepper, and sugar.

3. 3

   Cover and keep over a fire for a few minutes, shake the pan well to prevent burning.

4. 4

   See that the vegetables get well blended, but do not let them take colour.

5. 5

   Pour in the clear soup, and boil gently for about half an hour.

6. 6

   Take off the fat, and serve.

7. 7

   A few sippets of toasted bread may be served in this soup, and, if liked, a handful of finely-minced lettuce and sorrel may be added along with the above-named vegetables.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 102. The excerpt below is the record exactly as published.

a pinch of sugar, a, little salt and pepper. Add the clear soup, cook gently for thirty minutes or so ; skim off the fat and serve. A tablespoonful of cooked n 146 THE NEW CENTURY COOKERY BOOK green peas, and the same of cooked French beans cut in strips, may be added to the Julienne garniture. 120. Consomme Bonquetiere.—Fm the same vegetables as in the above, omitting the cabbage. Cut them into slices and stamp out by means of vegetable or column cutters some fanciful-shaped dice. Proceed the same as in the foregoing, and add one gill Eoyal (No. 95) ; cut into small diamond shapes just before serving. 121. Consomme JPaysanne — For 2 quarts of clear soup {No. 94) : 3 carrots, 3 turnips, 1 onion, ^ small cabbage, 3 oz. butter,, a handful of sorrel, a feiv sprigs of chervil, a handful of slightly- toasted sippets of bread, salt, pepper, a pinch of sugar. Wash the vegetables, scrape the carrots, peel the turnips and onion. Cut these into thin slices, stamp out in rounds about an inch in diameter. Cut the cabbage-leaves in a similar way. Put the butter in a stewpan, add the vegetables with the exception of sorrel and chervil. Fry a few7 minutes, season with pepper, salt, and sugar, pour off the butter arid add a quart of water, shred the sorrel and chervil, and add it after the above has simmered for about half an hour. Pour in the clear soup, boil up, skim and simmer for another twenty minutes. Put the toasted bread sippets in a soup-tureen, pour over the soup when ready, and serve. 122. Consomme a la Jardiniere. — For 2 quarts of con- somme : 1 carrot, 2 small turnips, 6 small button onions, ^ cucumber, j of a lettuce, J of a stalk of celery, a few sprigs of tarragon and chervil, pepper, salt, a pinch of sugar. Scrape, peel, and clean the vegetables, scoop out the carrot, turnips, and celery into the shape of peas and small olives. Wash the lettuce- and pull into very small pieces, cut the tarragon and chervil into fine shreds, blanch these and the lettuce-leaves. Cook the onions, carrot,, turnips, celery, and cucumber separately in salted water, drain and put all together with lettuce and herbs in a stewpan. Fill up with the clear soup, add the seasoning, boil gently for about ten minutes, and serve hot. N.B. — Toasted bread cut into small sippets may be served with this soup, but should be handed round separately. 123. Consomme Brunoise. — For 2 quarts of consomme : onion, 2 carrots, 1 turnip, 1 leek, 1 oz. butter, a pinch sugar, pepper and salt. Peel the onion, pare and wash the carrots, turnip, and leek, cut all into very small dice, the smaller the better. Put the vegetables in a stewpan, add the butter, season with very little salt, pepper, and sugar. Cover and keep over a fire for a few minutes, shake the pan well to prevent burning. See that the vegetables get well blended, but do not let them take colour. Pour in the clear soup, and boil gently for about half an hour. Take off the fat, and serve. A few sippets of toasted bread may be served in this soup, and, if liked, a handful of finely-minced lettuce and sorrel may be added along with the above-named vegetables. SOUPS {POT AGES) 147 124. Consomme Brunoise an Biz Proceed the same as in the foregoing recipe, adding a handful of well-washed, blanched, and cooked rice about ten minutes before serving. 125. Consomme Fleuri. — Prepare a jardiniere consomme (No. 122), put 8 tablespoonfuls cooked rice into the soup-tureen, pour the hot consomme over it, and serve. 126. Consomme a la JPrineesse. — 2 quarts- consomme {No. 96), 2 tablespoonfuls pearl barley, 1 chicken breast cooked, 2 table- spoonfuls cooked asparagus points. Wash well the barley, strain and boil till tender in the consomme, cut the chicken breast into small dice, add to the soup with the asparagus points. Boil up, skim, and serve. 127. Consomme a la Nantaise. — Proceed the same as for the above, adding a handful of cooked green peas in place of the asparagus points. 128. Consomme des Bois. — 2 quarts clarified double stock {i.e. chicken consomme), 3 fresh truffles, the breasts of six quails, 1 gill cooked asparagus points, a plate of Parmesan crou tons. Wash, brush, and peel thinly the truffles, cook them in a little stock with a small quantity of sherry or Madeira, keep the stewpan well covered whilst cooking the truffles. Cook the quail fillets in a saute-pan with a little butter, in the oven. When done take up both the truffles and the quail fillets, and cut them into fine strips (Julienne shapes). Put these with the asparagus points in a well-tinned copper stewpan, add the consomme, and let cook gently for about ten minutes. Remove the scum, season to taste, and pour into a soup-tureen. Hand a small plateful of Parmesan croutons along with the soup. 129. Consomme d la Maneelli. — Wash and pare 1 carrot, 1 turnip, 1 leek, and 4 head white celery, and cut them into very fine shreds (Julienne fashion). Put these in a stewpan with an ounce of butter, and cook very gently over the fire for 10 minutes. Moisten with 3 pints of consomme (clarified beef and veal broth), and cook slowly for half an hour. Skim well, removing all the fat and scum that may rise to the surface. When ready for serving season to taste with salt and pepper, and add a small handful of roasted chestnuts, peeled and cut into small dice, or better still into Julienne strips ; a tablespoonful of cooked game, such as partridge, grouse, or pheasant, cut into fine shreds, added to this soup will be found an improvement ; the latter is, however, quite optional. 130. Consomme d la Flamande. — 2 quarts clear soup {con- somme), 2 carrots, 2 turnips, 1 onion

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