Consomme Julienne

Ingredients

• To 2 quarts of consomme
• 2 small carrots
• 1/2 turnip
• 1 leek
• 1 onion
• 1/2 stick celery
• 1 oz. butter
• 1 small cabbage
• a pinch of sugar
• pepper
• salt

Method

1. 1

   Pare and wash the vegetables, slice thinly and cut into fine long shreds.

2. 2

   Put in a stewpan with butter, stir over the fire to blend and cook a little, season with sugar, salt, and pepper.

3. 3

   Add clear soup, cook gently for thirty minutes, skim off the fat, and serve.

4. 4

   Optionally, add cooked green peas and French beans cut in strips to the garniture.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 100. The excerpt below is the record exactly as published.

n onions, 6 yolks of eggs (rate). Wash and peel the carrot and turnip, peel the1 cucumber, scoop out, by means of a vegetable scoop, some neat shapes, blanch and cook separately in salted water, or clear stock. Peel the onions, blanch and cook likewise. Carefully poach the yolks of eggs in slightly salted boiling water. Place the yolks into a soup-tureen together with the vegetables previously strained, pour over the consomme (hot),- season with pepper and salt, if required, and serve. 144 THE. NEW CENTURY COOKERY BOOK 111. Consomme a la Veneur — 2 quarts rich clear consomme (made in the usual way), 2 whites of eggs, 1 tablespoonful of cream,. (2 large truffles, 1 small firm lettuce, 1 small head of white celery, carmine colouring, pepper and salt, tarragon and chervil. Mix the whites of eggs with the cream, colour with a few drops of liquid carmine, and strain through a pointed strainer into a well buttered plain mould, poach in the oven till quite firm. When done, unmould, let cool, and cut into fine Julienne strips, or very small cubes of even size ; cut the truffles into similar shapes, put them in a saucepan with a little sherry and heat up. Trim and wash the lettuce and the celery, cut them into fine shreds (use only the hearts of lettuce and celery), cook separately in salted water, strain, and keep hot. Put all the ingredients together with a few tarragon and chervil leaves, finely chopped, into the consomme, season to taste, let it come to the boil, skim, and pour into the soup-tureen. 112. Consomme a la Celestine ( Clear Chicken Broth, Celes- tine Style). — Prepare about three quarts of consomme, with one pound of lean veal, one pound of lean beef, one roast fowl, two gallons of water, bones of roast beef, soup vegetables, and seasoning. Boil from four to- five hours and strain ; when cold clarify in the usual way, adding one glass of sherry, and seasoning to. taste. Have ready a pancake- batter, made with two ounces of flour, half an ounce of oiled butter, half an ounce of grated Parmesan cheese, two eggs, one gill of milk, one dessertspoonful of chopped parsley, tarragon leaves and chervil, and a pinch of salt. Prepare about six thin pancakes with this, fold them longways, cut them into thin strips, place them in a soup- tureen ; pour over the soup, and serve. 118. Consomme a la Grisonne. — Have ready someconsomme. Prepare a pancake batter with the same ingredients as No. 112, leaving out the herbs and using cream instead of milk. When the consomme is boiling force the preparation through a colander quickly into it ; let boil gently for a few minutes, when the soup will be ready for serving. - 114. Consomme a la Fortugaise.— 2 quarts of consomme, 18 French plums, 2 small leeks, \ oz. butter, a pinch of cayenne. Wash the plums, put them in cold Water with a little salt; bring to the boil, strain, and rinse in cold water ; return to the stewpan in which they were blanched, add sufficient clear stock to well cover, and cook slowly till tender. Wash and clean the leeks, cut into shreds or Julienne-shaped strips about an inch long, wash well in cold water, drain, and cook a few minutes with the butter, pour in some clarified stock or consomme, and cook slowly till tender. Carefully remove all the fat, pour over the consomme, and let simmer for a few minutes. Put the plums in a soup-tureen, add a pinch of cayenne, pour in the- consomme, and serve with some sippets of toasted bread. 115. Consomme a la Florentine. — 2 quarts of clear con- somme, 1 turnip, 1 carrot, about 6 oz. chicken forcemeat, spinach- greening. SOUP 8 {POT AGES) 145 Wash and peel thinly the carrot and turnip (if very small use two of each), cut into slices and stamp out some star shapes, a quarter of an inch in diameter, by means of a vegetable-cutter ; blanch separately in salted water, and cook until tender in some consomme. Each lot must be cooked separately. Mix the forcemeat with a few drops of spinach greening, put it in a forcing-bag with a plain tube ; make some small rings on to a buttered saute-pan, poach these in boiling consomme, strain and put in a soup-tureen with the other garnish, pour in two quarts of hot consomme, and serve. 116. Consomme Colbert. — The garniture for this soup consists of poached eggs neatly trimmed (reckoning one for each person), a handful of cooked ball shapes of turnips and carrots, and a few cooked green peas. Choose the eggs very small, poach them in salted water containing a dash of tarragon vinegar. 117. Consomme a la Royal. — For 2 quarts of consomme-. The breast of a cooked chicken, 1 whole egg and 3 yolks of eggs, \ gill of cream, 1 gill stock, pepper and salt. 1 Remove the skin from the chicken’s breast and cut into small dice. Mix well the eggs, cream, and stock, season to taste, and pass through a fine sieve ; fill into a buttered mould, put it in a stewpan half filled with hot water. Cook in a slow oven till firm. Let cool a little, then turn out, cut into slices about a quarter of an inch thick, cut into dice or stamp out with a column cutter. Put these and the chicken into a soup-tureen, pour over the consomme, and serve. 118. Consomme a I’Andalouse. — For 2 quarts of consomme : j> gill tomato sauce, 3 eggs, 1 tablespoonful cream, 1 small cucumber, chicken forcemeat for quenelles. Beat the egg in a basin and mix with it the tomato sauce (cold) and the cream, season with pepper and salt, strain and fill into a buttered timbale mould ; stand the mould in a saucepan half filled with boiling water, and poach in a slow oven till firm. Let it cool a little, turn out, and cut into fanciful shapes ; put these in a small stewpan, moisten with a little clear soup and keep hot until required. Peel the cucumber, scoop out with a vegetable scoop some little bell shapes ; cook tender in salted water, and strain. Have ready some chicken forcemeat, put in forcing-bag ; form some little quenelle shapes in a buttered saute-pan, pour in a little hot clear soup, and poach. Put the garniture in a soup-tureen, pour in the consomme, and serve. 119. Consomme Julienne. — To 2 quarts of consomme : 2 small carrots, \ turnip, 1 leek, i onion, £ stick celery, 1 oz. butter, | small cabbage, a pinch of sugar, pepper and salt

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