Consomme de gibier (Game Consomme)

Ingredients

• about seven pounds of fresh game
• five quarts of water
• a pint of sherry or marsala
• onions
• carrots
• leeks
• celery
• parsley
• thyme
• bayleaf
• a few peppercorns
• a few juniper berries
• about two pounds of pounded fresh game meat
• two whites of eggs

Method

1. 1

   Simmer the fresh game with water and sherry or marsala along with the vegetables and spices for four to five hours.

2. 2

   To clarify, simmer pounded fresh game meat with egg whites and strain.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 18. The excerpt below is the record exactly as published.

Consomme de gibier — G-ame consomme : The propor- tion for game stock is about seven pounds of fresh game, such as the forepart of hare, wild rabbit, old pheasant, and old partridge to five quarts of water and a pint of sherry or marsala, onions, carrots, leeks, celery, parsley, thyme, bayleaf, peppercorns, a few fresh mushrooms, and a little salt (a few juniper berries add a good flavour) ; simmer four or five hours. To clarify use about two pounds of pounded fresh game meat and two whites of eggs for the above quantity of game stock, minced parsley roots, and a few sage leaves, allowed to simmer half an hour, and strain. Consomme de jpoisson — Fish consomme : Fish stock for consomme is prepared with about four pounds of fresh white fish, as whiting, grey mullet, turbot, soles, pike, etc., to three quarts of water and a pint of white wine, a bouquet of parsley, leek, celery, and bayleaf, pinch of salt ; simmer forty-five to sixty minutes, and strain. To clarify use about two pounds of fresh Consommes . 35 white fish pounded with two whites of eggs, half a pint of white wine, sliced leek and celery, and juice of lemon ; simmer half an hour, and strain. Bouillon de saute — Place in a fireproof china marmite three pounds of rump steak cut in squares, two pounds of lean veal, also cut up, an old fowl, three quarts of cold water, a carrot, a leek, a clove, a piece of celery, a French lettuce, and a few sprigs of chervil ; carefully simmer till the meat is done, and strain. This produces a most excellent clear and strengthening soup. Bouillon de legumes — Vegetable stock : Two carrots, one head of celery, one parsnip, half a cabbage, one lettuce, three leeks, a cupful of haricot beans (soaked), two bay leaves, a few pepper- corn

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