Consomme de Volatile f nappe (Clear Chicken Broth, Iced)

Ingredients

• one large fowl
• two pounds of knuckle of veal
• two pounds of shin of beef
• two tablespoonfuls of salt
• about one and a half gallons of water
• a bouquet
• two carrots
• one turnip
• a few peppercorns
• one onion stuck with two cloves
• one stick of celery
• two leeks
• one bay-leaf
• some parsley-root

Method

1. 1

   Put all ingredients into a stock-pot, bring to boil, skim well, and let boil gently for about five hours.

2. 2

   Remove the fowl when done, strain through a wet napkin, clarify, cool, and set on ice until required.

3. 3

   Before serving, season to taste, and add sherry and brandy.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 98. The excerpt below is the record exactly as published.

Consomme de Volatile f nappe ( Clear Chicken Broth, Iced). — Put into a stock-pot one large fowl, two pounds of knuckle of veal, two pounds of shin of beef, two tablespoonfuls of salt, and about one and a half gallons of water ; place on the fire and bring it slowly to the boil ; skim well ; add a bouquet, two carrots, one turnip, a few peppercorns, one onion stuck with two cloves, one stick of celery, two leeks, one bay-leaf, and some parsley-root

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