Consommé de Volaille

Ingredients

• Kill a good full-sized fowl
• cover it with water
• a Bombay onion, cut into quarters
• a bag of mixed sweet herbs
• a clove of garlic
• a dozen pepper corns
• a pinch of parsley seed
• a few drops of celery essence
• a table-spoonful of mushroom ketchup
• a teaspoonful of sugar
• a dessert-spoonful of salt
• a dessert-spoonful of Marsala
• a dissolved dessert-spoonful of 'Julienne'

Method

1. 1

   Cut the fowl and put it in a stew-pan with water.

2. 2

   Slowly bring to a boil, skimming off the scum.

3. 3

   Once boiling, add onion, vegetables, herbs, garlic, peppercorns, parsley seed, celery essence, mushroom ketchup, sugar, and salt.

4. 4

   Boil until the onion is soft, then strain the broth.

5. 5

   Serve hot with Marsala and dissolved Julienne.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 183. The excerpt below is the record exactly as published.

a clove of garlic, pepper, and a little spice ; add water enough to cover the whole, and let the soup simmer till the cabbage is done, serve with croutons of fried bread. A bacon bone would assist the undertaking greatly. But you need not condemn yourself to " soiopes an ■niaigre' whenever there are sheep, and fowls, to be had, 322 CULINARY JOTTINGS FOR MADRAS. when you can shoot game, and lastly, when you are pro- vided with tinned soups, and preserved vegetables, espe- cially that excellent tablet called " Julienne.'' In camp, bottles of dried herbs, and tinned provisions are, of coui'se, indispensable, and you should be provided with potatoes, carrots, and onions before starting. Soups in tins can be turned to excellent account in this way : — Kill a good full-sized fowl, cut it up, and put it, giblets and all, into a stew-pan ; cover it with water, and let it come very slowly to the boil, skimming off the scum which may rise during that process ; when the boiling stage has been attained, take the pan from the fire for a minute and throw into it a Bombay onion, cut into quarters, any fresh vegetables you may have brought out, a bag of mixed sweet herbs, a clove of garlic, a dozen pep- per corns, a pinch of parsley seed, a few drops of celery essence, a table-spoonful of mushroom ketchup, a tea- spoonful of sugar, and a dessert-spoonful of salt. Now, let the pan boil again till the onion is soft, and then reduce the fire for the simmering stage. When the pieces of fowl are nice and tender, the broth is ready : long cooking will avail nothing : so lift up your pan, and strain off the broth into a bowl, it will be beautifully bright and clear ; slightly tinted with caramel (page 35) and served hot with a dessert-spoonful of Marsala and a dissolved dessert- spoonful of " Julienne^'' this consomme de volaille

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