Consomme Rachel

Ingredients

• Mix 1 cup of finely chopped and cooked chicken
• with sufficient white stock to make a paste
• the yolk of an egg
• 1/4 cup of cream
• Heat 1 quart of consomme
• 1 ounce of flour
• salt
• pepper
• 2 tablespoonfuls of cooked green peas

Method

1. 1

   Mix chicken with white stock to make a paste.

2. 2

   Cook like a custard in a pan of water.

3. 3

   Cut into squares.

4. 4

   Heat consomme with flour, egg yolk, and cream.

5. 5

   Add salt, pepper, chicken custard, and green peas.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 10. The excerpt below is the record exactly as published.

i ounce of flour mixed with i ounce of butter, a table- spoonful of curry powder, then cook yi hour. Add the yolks of 2 eggs and J^ cup of hot cream, press through a sieve, and serve with a dish of boiled rice. LENTEN BROTH (as made in the convents of France and Austria). Cook 2 pounds of flounders or any white fish, cut up, with I carrot, i onion, i turnip, 2 pieces of 13 With a Saucepan over the Sea celery, and a bunch of herbs, with i quart of water, for 2 hours. Take out the fish, remove skin and bones, and put the fish back again, add i pint of boiling milk, mixed with flour and butter, the yolk of an egg and juice of a lemon, salt, pepper, and nutmeg. Press through a sieve and serve hot. FISH BROTH (as made in Sweden). Take the water in which a large fresh fish has been boiled, add any scraps or gravy, left over; re- duce by boiling to i quart. Strain it, add i leek, 6 potatoes, i carrot, cut up, a bayleaf, and some parsley. Simmer for ^ hour, add i pint of hot white stock, salt, pepper, a tablespoonful of sherry, and 12 oysters. Cook ten minutes more and serve. TURKEY SOUP. (Rouen.) Chop the dark meat of a turkey, add the gravy, bones, skin, and stuffing, i cup of bread-crumbs, an onion, some parsley, and 2 quarts of water. Cook 3 hours, add salt and pepper, nutmeg, J^ cup of boiling milk, mixed with a little butter and flour, and press through a sieve. TCHI. (Russian Soup.) Make i pound of sausage meat into small balls and fry them brown. Chop 2 large onions and 14 With a Saucepan over the Sea the heart of a cabbage, fry them in butter or suet, add 2 ounces flour, salt, pepper, parsley, and 3 pints of stock. Cook i hour, add the sausage balls, and i glass of tarragon vinegar. CRECY SOUP. (Flanders.) The Prince of Wales always eats a bowl of this every 26th of August, in memory of his ancestor, the Black Prince, and the battle of Crecy. Wash, scrape, and slice 12 fine young carrots; cook in I ounce of butter with i spoonful of chopped ham or bacon, i onion, i turnip, a bay- leaf, parsley, and sweet marjoram. Stir while cook- ing, add I quart of stock, simmer two hours. Press through a sieve, add salt, pepper, and nut- meg and croutons. CONSOMME RACHEL. (France.) This soup was created for the great actress who, like most people of genius, was a ionne fourchette. Mix I cup of finely chopped and cooked chicken with sufficient white stock to make a paste. Season It and cook, like a custard, in a pan of water. Then cut in squares. Heat i quart of consomme with a thickening of flour and butter, i ounce of each, and the yolk of an egg and j4 cup of cream. Add salt, pepper, the chicken custard, and 2 tablespoon- fuls of cooked green pea

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