Consommé of Fowl aux Quenelles

Ingredients

• a fowl, cut into small pieces
• two pounds of veal
• a piece of turnip
• a carrot
• an onion
• a celery
• a blade of mace
• twenty peppercorns
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• one ounce of butter
• one ounce of flour
• a quarter of a pint of milk
• the yolk of one egg

Method

1. 1

   Simmer fowl and veal with vegetables and seasonings for 5 hours.

2. 2

   Strain and clarify with egg whites.

3. 3

   For quenelles, mix minced chicken with seasonings and panada, shape, and cook in boiling water.

4. 4

   Add to consommé with peas.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 33. The excerpt below is the record exactly as published.

Consomm6 of Fowl aux Quenelles. Take a fowl, remove the breast and best parts for the quenelles, cut the rest of the fowl into small pieces, break up the largest bones, put them into a pan, cover them with cold water. Cut up finely two pounds of veal ; place it in the pan with the fowl bones, also a piece of turnip, carrot, onion, celery, a blade of mace, twenty peppercorns, half a teaspoonful of salt, a quarter of a teaspoonful of pepper ; simmer all slowly together five hours, with a tightly-fitting lid on the pan ; strain it ; allow it to stand all night. Remove every particle of fat from the surface. Put the stock into a clean pan with the whites and shells of two eggs. Whisk all over the fire until a stiff froth is formed on the top, and boiling-point reached. Remove the whisk ; strain it through a clean towel. For the quenelles take six ounces of the breast of the chicken — if you have not quite the six ounces make up with a little veal ; this must be minced, and then passed through a sieve ; weigh it to see if you have the six ounces ; add to this a little salt, pepper, grated lemon rind, nutmeg, and the yolk of one egg. Now prepare the panada by melting one ounce of butter in a saucepan, and cook in it one ounce of flour ; stir well in a quarter of a pint of milk ; cook this until it leaves the saucepan quite clean • then put in the meat ; beat well together ; pass through a sieve ; form into nice little shapes with two teaspoons dipped into boiling water ; pass from one into the other. When you have made as many as you require, place them in a sautd- pan • just cover with boiling water ; place over them a greased paper, and allow them to cook slowly ten minutes. Drop them into the consomme — also a few green peas will be an improvement. 56 DOMESTIC COOKERY. Consomm6 of Soles. Take the bones and trimmings of a fish; boil them in white stock half an hour ; skim it constantly. Strain it and allow it to get cold. Mix it with three pints of good white stock made from chicken, rabbit, or veal and ham, and well flavoured with vegetables. Remove every particle of fat, put all the stock into a clean pan with the whites and shells of three eggs. Whisk all over the fire until a stiff froth is formed on the top. Remove the whisk ; boil up to the top of the pan twice. Allow it to stand perfectly still twenty minutes ; pass it through a clean kitchen towel till clear. Serve hot with some neat flakes of sole in it, cooked sepa- rately. Consommd Piquant. Take three pounds of shin of beefj cut it into small pieces; break up the bone; remove the marrow from it, and set aside for marrow toast. Put the meat into a pan with four pints of cold water ; bring it slowly to the boil ; then throw in a teaspoonful of salt ; this wil| cause the scum to rise ; remove it carefully. Then add a piece of turnip, carrot

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