Consomme Calcutta

Ingredients

• a teaspoonful of pulp of tomato curry
• cayenne (or Tabasco or Chili sauce)

Method

1. 1

   Make and clarify the consomme according to directions for royal with the difference that either fowls roasted brown or brown glaze made by boiling down meat should be used to make good consomme.

2. 2

   Rub some tomatoes through a coarse strainer, drain away part of the juice and simmer down the pulp until it is thick; add a teaspoon of curry powder and a good pinch of cayenne and salt.

3. 3

   Drop a little into the consomme on serving in the plates, without mixing them.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 245. The excerpt below is the record exactly as published.

Consomme Calcutta (6 quarts 35 cents.) Sliced tomatoes and cucumbers (on ta- ble ;io cents .) Fillets of sole, a la tartare (5 pounds grass and sauce 70 cents .) Potatoes duchesse . Corned beef and cabbage (2 lbs and cabbage 21 cents.) Roast beef (from previous day and i lb 13 cents. Spring lamb, mint sauce (fore quarter 6 lbs 75 cents. Veal with dressing (shoulder boned, 3 lbs net and dressing 45 cents .) Scrambled sweetbreads, puree of peas (part charged yesterday ; 20 cents.) Turnips mashed 5, rice 5, string beans 4, corn 12, tomatoes 10, potatoes 12 (48 cents.) Pineap{)le fritters (2 cans pineapple 50, batter, frying ro, sauce 7 , 30 fritters 67 cents.) Raspberry tarts (small open pies, puff paste, cut in three; 18 orders 27 cents.) Vanilla jelly (i qt 25 cents.) Chocolate ice cream (3 pints cream, i pint milk 2 oz chocolate etc, 60 cents.) Cakes assorted (i lb 10 cents) Milk, cream, buttermilk (40 cents.) Nuts, raisins, cheese, crackers, condi- ments (38 cents.) Coffee, tea, butter, bread, sngar (32 cents.) Total $6,36; 43 persons, nearly 15 cents a plate. 829— Consomme Calcutta. Clear consomme with a teaspoonful of pulp of tomato curry, and cayenne (or Tobasco or Chili sauce)

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