Consomme

Ingredients

• 5 pounds beef
• 2-pound knuckle of veal
• 1 small fowl
• 1 tablespoon salt
• 6 quarts cold water
• ^ cup carrot
• ^ cup turnip
• 1 sprig thyme
• 1 bay leaf
• 1 sprig parsley
• 1 sprig marjoram

Method

1. 1

   Simmer beef, veal, and fowl in water for four hours; add vegetables, salt, and herbs tied in a bag; cook slowly for one hour.

2. 2

   Strain, cool, remove fat, and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 22. The excerpt below is the record exactly as published.

1 sprig parsley salt, pepper, cayenne 3 tablespoons butter 3 tablespoons flour 2 cups milk Reserve one fourth cup of peas for garnishing; cook remainder of peas, onion, bay leaf and parsley in stock ten minutes; mash through a sieve. Make a white sauce of butter, flour and milk; combine mixtures, cook five min- utes, add peas, and serve with sip)pets of bread. SOUPS 57 Consomml 5 pounds beef ^ cup turnip 1 sprig thyme 2-pound knuckle of veal \ cup onion 1 bay leaf 1 small fowl 1 tablespoon salt 1 sprig parsley \ cup carrot 1 sprig marjoram 6 quarts cold water Simmer beaf, veal, and fowl in water four hours; add vegetables, salt, and herbs tied in a bag; cook slowly one hour. Strain, cool, remove fat, and serve. Consomme is the foundation for all clear soups, each soup taking its name from the garnishing which is used. Consomme with Barley 2 tablespoons pearl barley 2 quarts consomme 8 cups boiling water 1 teaspoon salt Cook barley in boiling water until tender; add salt, reheat in consomme, and serve. Consomme with Eggs 2 quarts consomme 4 cups water 6 eggs 1 teaspoon salt Poach eggs in salted water. Place in a tureen and pour hot consomme over them. Consomme Claret 2 quarts consomme 2 cups claret 1 inch stick cinnamon 2 cups hot water 3 egg yolks 3 egg whites Cook cinnamon in consomme ; add claret and hot water. Beat egg yolks ; add hot mixture slowly to them. Cut and fold in the beaten whites. Serve immediately. Vegetable Consomme 8 cups consomme 2 tablespoons turnips 2 tablespoons carrots 2 tablespoons green peas 2 tablespoons string beans 2 tablespoons asparagus tips Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender ; add consomme, reheat, and serve. 58 lowney's cook book Consomme a I'ltalienne 2 tablespoons spaghetti 2 cups consomme 4 tablespoons mushrooms 2 tablespoons butter Cook spaghetti in boiling salted water; when tender, cut in rings. Cut mushrooms in slices and saute with spa- ghetti in melted butter. Heat consomme, add spaghetti and mushrooms, and serve. Consomme au Riz 8 cups consomme 8 cups boiling water \ cup rice 1| teaspoons salt Cook rice in boiling salted water until tender ; drain, pour over rice six cups boiling water to wash off starch and separate kernels ; add hot consomme and serve. Swiss Consomme 6 cups consomme ^ cup turnip cut in fancy shapes ^ cup carrot cut in fancy shapes 1 cup celery cut in small pieces 2 tablespoons butter 2 tablespoons cold cooked chicken 1 cup roasted chestnuts cut in slices Melt butter, add vegetables, and cook until yellow. Cook in boiling water until tender, being careful not to overcook. Drain ; add hot consomme, chestnuts, and chicken. Season with salt and pepper if necessary. Chicken Consomme 1 fowl cut in pieces 1^ tablespoons salt 4 quarts cold water pepper, cayenne and celery salt \ cup onion bit of bay leaf I cup celery sprig of parsley Cover fowl with cold water ; bring to the boiling point ; then simmer four hours ; add vegetables and seasonings, and simmer one hour. Strain, cool, remove fat, clear, and serve. If all the stock is not needed at once, remove fat from por tion required only, as fat prevents the stock from spoiling. SOUPS 59 Chicken Consomm^ with Macaroni 2 quarts chicken consomme | cup cooked macaroni cut in rings Reheat consomme and add macaroni rings. Chicken Consomme with Custard ^ cup milk salt, cayenne 1 slice onion bit of bay leaf I teaspoon Worcestershire sauce 1 egg 6 cups consomme Scald milk with onion and bay leaf. Strain; beat egg slightly ; add seasonings and milk. Bake in shallow pan until firm. Cool; remove from pan; cut in fancy shapes. Heat consomme, add custard, and serve. White Soup Stock No. i 1 knuckle veal 1 fowl 1 onion stuck with 6 cloves | cup carrot 1 cup celery 1 tablespoon salt

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