Consomme Montmorency

Ingredients

• ten large lettuce leaves
• two ounces of lean raw veal
• the yolks of two eggs
• two saltspoons of salt
• a pinch of cayenne
• a blade of mace
• two tablespoonfuls of cream
• a tablespoonful of butter
• a tablespoonful of consomme
• three pints of consomme

Method

1. 1

   Plunge lettuce leaves into boiling water for five minutes, then drain.

2. 2

   Mince veal and pound into a pulp, adding egg yolks, salt, cayenne, and mace.

3. 3

   Press through a sieve into a bowl, mix with cream, spread over lettuce leaves, roll up, and place in a saucepan with butter and consomme.

4. 4

   Cover and bake for five minutes, then cut into half-inch pieces and serve with consomme.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 17. The excerpt below is the record exactly as published.

the yolks of two eggs and a cupful of cream. It must now be made a little hotter, but not allowed to boil, as it will curdle the eggs. Serve with fried croutons. Consomme.— Take about 2 lbs. of shin of beef, cut into small pieces, the parings and bones of chickens, roast beef bones, or any other beef bones. Place in a saucepan and add one turnip, one carrot, one onion, all peeled and cut up, one clove of garlic, one leek, with the green cut off, a sprig of celery, a branch of parsley (chopped), fifteen biack peppercorns, two cloves, six allspice, one bayleaf, one teaspoonful of lemon, thyme, and two teaspoonfuls of salt. Add cold water to nearly cover the meat, and stand the saucepan on one side to allow it to infuse for one hour. Place the saucepan on the gas and gently stir the contents for five or ten minutes. Put the lid on and let it slowly simmer for two hours and a half: strain the con¬ somme through a napkin. It may be served in cups or in a tureen. This consomm^ may serve as a basis for the making of very many delicious soups. Clear Soup. — Make some good stock according to the first consomme recipe. When the stock is quite GAS COOKERY BOOK. 37 cold, remove the fat and put the stock into a clean stewpan, add one carrot, turnip, onion, and celery cut up in rather large pieces, and one pound of raw beef which has just been passed through the mincing machine. Stir well in the cold stock and then put it on to boil, whisk well until just on boiling point, remove the whisk, put the lid of stewpan partly over and let it simmer for 15 minutes. This will harden the scum and clear the soup. Then strain through a clean serviette in a colander, into a basin or the soup tureen. A wine glass of Madeira may be added at the last, or omitted, according to taste. Consomme Montmorency. — Take ten large lettuce leaves, and plunge them into boiling water for five minutes. Lift them out and drain. Put two ounces of lean raw veal through a mincing machine; pound it into a pulp in a mortar. Add the yolks of two egg s and two saltspoons of salt, a pinch of cayenne, a blade of mace, and pound it well again, and press it through a sieve into a bowl. 1 hen add two tablespoonfuls of cream, and mix. Spread this over the lettuce Laves evenly and neatly, roll up and lay in a small saucepan with a tablespoonful of butter and a table¬ spoonful of consomme; cover with lightly buttered paper and set in the oven for five minutes. Remove and cut in half-inch pieces. Place in a soup tureen with two ounces of cooked macaroni, then pour three pints of consomnL

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