Consomme Nelson

Ingredients

• three pounds of fish bones
• three quarts of water
• one sliced onion
• one piece of leek
• one leaf of celery
• a little parsley in branches
• one bay leaf
• one clove
• season with salt
• season with pepper
• one pound of raw chopped beef
• the whites of six eggs
• two cups of boiled rice

Method

1. 1

   Combine fish bones, water, onion, leek, celery, parsley, bay leaf, clove, salt, and pepper in a casserole.

2. 2

   Boil for half an hour.

3. 3

   Clarify by mixing beef and egg whites in a casserole, adding strained fish broth gradually.

4. 4

   Bring to a boil, simmer for fifteen minutes, then strain.

5. 5

   Add boiled rice, season well, and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 225. The excerpt below is the record exactly as published.

Consomme Nelson Radishes and celery Sand dabs, meuniere Coquille of chicken, Mornay Roast leg of mutton, Kentucky sauce String beans in butter Potatoes Anna Field and beet salad Charlotte Russe Demi tasse Eggs Conte. Butter a shirred egg dish. Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt and pepper, and bake in oven till eggs are done. Veal Saute, Catalane. Cut five pounds of breast and shoulder of veal in pieces two .inches square. Put three spoonfuls of olive oil in a saute pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glaces, and two dozen stoned queen olives. Consomme Nelson. Put three pounds of fish bones and three quarts of water in a casserole, also one sliced onion, one carrot, one piece of leek, one leaf of celery, a little parsley in branches, one bay leaf, one clove, and season with salt and pepper. Boil for one-half hour, and clarify as follows: In a casserole put one pound of raw chopped beef and the whites of six eggs. Mix well. Add, little by little, the strained fish broth, set on the stove and bring to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain through cheese cloth or napkin, add two cups of boiled rice

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