Consomme de Gibier à la St. Hubert

Ingredients

• 1/2 lb. cooked breast of pheasant, grouse, or partridge
• 3 lbs. knuckle of veal
• 1/2 lb. lean ham or bacon
• 1 large onion
• 2 turnips
• 2 carrots
• 1 small head of celery
• 3 cloves
• 1 blade mace
• 12 peppercorns
• 1 oz. butter
• a handful of cooked green peas
• salt
• a pinch caster sugar

Method

1. 1

   Remove the flesh from the bird, take off the skin, and cut into small even-sized dice.

2. 2

   Put the bones of game and poultry, and the giblets in a stock-pot lined with bacon.

3. 3

   Add a carrot, a turnip, and the onion all cut into slices, the cloves, peppercorns, mace, and bouquet garni.

4. 4

   Broil over a quick fire for about 15 minutes.

5. 5

   Cut up the veal, add it, moisten with 6 quarts of water, let it boil, skim, and simmer for about 4 hours.

6. 6

   Strain, clarify, and add the cooked vegetable shapes and peas to the soup; simmer for a few minutes.

7. 7

   Serve with the dice of game in a soup-tureen.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 108. The excerpt below is the record exactly as published.

Consomme de Gibier 0 la St. Hubert. — j lb. cooked breast of pheasant, grouse, or partridge, giblets of game, carcase, dec., 3 lbs. knuckle of veal, lb. lean ham or bacon, 1 large onion, 2 turnips, 2 carrots, 1 bouquet garni, 1 small head of celery ,3 cloves, 1 blade mace, 12 peppercorns, 1 oz. butter, a handful of cooked green peas, salt, a pinch caster sugar

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