Consomme of Beef and Fowl
From La cuisine creole, 1885
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 5. The excerpt below is the record exactly as published.
CONSOMME OF BEEF AND FOWL. Take two pounds of lean beef and a f owl half roasted and eut in pièces, put into a saucepan, which must be fiUed with stock or plain broth ; skim it well, sait it to taste, and add two carrots, two onions, a head of celery or a pinch of celery seed, also a little thyme, a whole LA CUISINE CREOLE. 9 pepper, mace, and a bay leaf . Let it simmer gently for three or four hours, then strain through a coarse cloth ; free it entirely f rom fat, and clarify ît with the whîte of an egg. WHITE CONSOMME OP FOWL. Take one or two fowls, old or young. Let them lie half an hour in cold water to cleanse from the blood, then drain and put them in a pot ; flU it with water, let it boil, then skim it. Add one large carrot, or two small ones, two turnips, one onion, one head of eelery, two cloves, a pièce of mace, a little sait. Let it boil gently for two hours if the chickens are young; if old, three hours. When they are tender, skim oflf the fat, and pass the consomme through a sieve. This consomme may be considered a basis for ail white soups, as well as white sauces, and should be used instead of water for filling them up. PLAIN VEBMICELLI SOUP, NO. 1. Put a soup-bone, weighing from two to three pounds, or a brisket of beef , into four quarts of water ; add two onions, two carrots, and two turnips ; sait to taste, and place over the fire to boil for three hours ; then remove and strain ; put back on the stove, and add a quarter of a pound of vermicelli, and let it boil till tender; serve with tomatoes. VEBMICELLI SOUP, NO. 2. Ont about four pounds of knuckle of veal, one pound and a half of the scrag of mutton, and a few slices of hap into small pièces; put them into a saucepan with one onion stuck with cloves, and four ounces of butter ; 10 LA CUI8IN]E CREOLE. then add the carrots, mace, bunch of sweet herbs, one anchovy, and the celery. Mix ail together, cover it close, and set it over the fire till ail the gravy has been ex- traeted f rom the méat ; pour the liquor into a bowl, let the méat brown in the pan, ànd add to it four quarts of water ; boil it slowly till it is rednced to three pints, strain it, and stir in the gravy drawn from the méat. Set it over the fire, add the vermicelli, one head of celery eut fine, a little cayenne, and sait; boil it up for ten minutes. Lay a French roU in the tureen, pour the soup over it, and strew some vermicelli on the top. BAKED SOUP. Cut the beef or mutton and the vegetables in pièces, season them with sait and pepper, and put them into a jar with a pint of peas and the Patna rice. Pour in four quarts of water, cover the jar very closely, and set it in the oven to bàke. When done, strain it through a sieve, and serve it very hot. VERMICELLI OB MACARONI SOUP. Swell a quarter of a pound of vermicelli or macaroni (whichever is preferred) in a quart of warm water for one hour ; then add it to some good stock or plain veal, chicken or beef soup ; add a spoonf ul of butter and half a pint of stewed tomatoes just before the soup is served. This is a very fine soup, and is especially nourishing for délicate stomachs. 6REEN PBA SOUP^ WITHOUT MBAT^ FOR LENT. Put two pints of green peas in two quarts of watçr, boil until the peas are very soft ; then add three or four LA CUISINE CREOLE. 11 onions, two heads of celery, a carrot, and a turnip, ail eut small ; season with sait to taste, add a little butter, and boîl for two hours. If ît becomes too thîck, add one pînt of boîling water. The peas may be boîled the day before, and kept over for convenience, if desired. This receîpt îs intended for green peas, but it may be made with dried peas also, and the longer they boil, the better the soup wîll be. Do not add the vegetables until the day it is wanted. TOMATO SOUP WITH VEGETABLES. VEEY FINE. Ont small, three earrots, three heads of celery, four onions and two turnips ; put them into a saucepan with a tablespoonf ul of butter, a slice of ham and a half cup of water ; let them simmer gently for an hour ; then if a very rich soup is desired add to the vegetables two or three quarts of good soup stock, made by boiling a beef bone in three quarts of water until the méat is tender. Let ail boil together for half an hour, and then add ten or twelve ripe tomatoes and a half-dozen whole pep- per
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Cook this with the app: pantry check, scaling, and the assistant.