Consomme d'Artagnan

Ingredients

• one sliced carrot
• one onion
• a stalk of celery
• a piece of raw ham
• a sprig of thyme
• one bay leaf
• some pepper berries
• three calf's feet
• one-half glass of white wine
• one-half glass of sherry
• three quarts of bouillon or stock
• the whites of six eggs

Method

1. 1

   In a buttered pan, place carrot, onion, celery, ham, thyme, bay leaf, and pepper berries.

2. 2

   Add calf's feet and simmer.

3. 3

   Then add white wine, sherry, and bouillon.

4. 4

   Clarify with egg whites, bringing to a boil slowly.

5. 5

   Cook until feet are soft.

6. 6

   Strain broth, cut feet into small pieces, and add to consomme.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 9. The excerpt below is the record exactly as published.

Consomme d'Artagnan. In the bottom of a buttered pan place one sliced carrot, one onion, a stalk of celery, a piece of raw ham, a sprig of thyme, one bay leaf, and some pepper berries. On top place three calf's feet, and simmer for a few minutes. Then add one-half glass of white wine and one-half glass of sherry, and three quarts of bouillon or stock. Clarify with the whites of six eggs

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