Consomme Solferino

Ingredients

• a tablespoonful of whole cloves
• a tablespoonful of alspice
• 1/2 cup farina
• three times as much milk

Method

1. 1

   When boiling the strained broth to clarify it, add a tablespoonful of whole cloves and allspice.

2. 2

   To make the quenelles, boil 0.5 cup farina in 3 cups of milk, making a stiff porridge.

3. 3

   Add salt, nutmeg, and 2 raw yolks, pound together, let cool, then roll into balls the size of cherries, boil in water for a few minutes, drain, and put half a dozen in each plate.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 228. The excerpt below is the record exactly as published.

Consomme Solferino (6 qts 35 cents). Sliced tomatoes (10 cents). Fried black bass, tartar sauce (5 lbs gross breaded and fried 50 sauce 8; 53 cents.) Potatoes, gastronome. Boiled meats (nominal, left over for cold.) Roast lamb, mint sauce ( 3 lbs 40 cents.) Roast veal with dressing ( i^ lbs and stuffing 23 cents.) Beef a la mode (2 lbs 25 cents.) Epigramme of lamb, a I'Allemande, (ii^lbs 15; sauce 5; dumplmg 5— 16 or- ders 25 cents.) New potatoes 12, cabbage 12, rice 3, peas 10, corn 7 — 44 cents. Queen fritters and sabayon (24 fritters 22; sauce 10; 32 cents.) _ j Apple and cherry pies (3 pies 27 cents.) Cake and milk (47 cents.) Nuts, raisins, cheese, crackers, condi- ments {34 cents.) Butter 7, bread 6, coffee, tea, sugar, 16. Total $4 29, 34 persons; 12^ cents a plate. 746— Consomme Solferino. A clear brown consomme with white quenelles in the plates. When boiling the strained broth to clarify it (as at No. 139) add a tablespoon- ful of whole cloves and alspice, giving the finished consomme a spicy flavor, and add a little extract of meat or a well browned roast chicken to color and en- rich it. To make the quenelles; boil ^ cup farina in three times as much milk

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