Consommé with Kalser-Nockerl

Ingredients

• ½ cup milk
• 1½ tablespoonful butter
• little salt
• nutmeg
• ½ cup flour
• the yolks of 2 eggs and 1 whole egg
• 3 pints hot consommé

Method

1. 1

   Heat milk with butter, salt, and nutmeg; add flour to form a paste.

2. 2

   Cool, then mix in eggs.

3. 3

   Shape into dumplings and cook in boiling salted water for 6 minutes.

4. 4

   Serve in hot consommé.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 5. The excerpt below is the record exactly as published.

1 cup milk with 2 ounces butter over the fire ; as soon as it boils add 4 ounces flour ; stir until it forms into a smooth paste, then remove ; when nearly cold mix it with the yolks of 3 eggs, and last the beaten whites ; put this mixture into a pastry bag ; squirt small portions, the size of a walnut, on to buttered pans, brush them over with beaten egg, and bake in oven till done. Prepare a chicken forcemeat from the breast of 1 young chicken ; mix it with 2 tablespoonf uls Parmesan cheese ; open the proflteroles on the sides, and flU them with the forcemeat ; return to oveui bake 10 minutes, and serve on a plate ; put Vs pint cooked cauliflower roses and green peas in the tureen ; pour 3 pints hot consomm6 over, and serve with the proflteroles. Consomm6 aux Proflteroles it PItalienne.— Bake the proflteroles the same as in foregoing recipes, but a little larger ; cut from the top a small piece ; flll them with the preparation men- tioned below ; prepare 1 cupful chicken forcemeat of V, the breast of a young chicken, season the remaining half with little salt, and place it with the chicken liver in a saucepan ; add 1 ounce butter and 6 flne-cut mushrooms ; cover and cook till done, without brown- ing ; then mix it with the forcemeat and use it as directed above. Place them in a dish ; add little consomm6 and a small piece of butter or bouillon fat ; cover with grated Parmesan cheese, and bake 15 minutes. Serve the consommfi in a tureen ; set the dish with the proflteroles in a silver dish, and serve with the consomm6. Consomm6 with Kalser-Nockerl.— Place a saucepan with V, cup milk over the flre ; add Yj tablespoonf ul butter, little salt, and nutmeg; as soon as it boils add Ys ^^P ^^ flour; stir till it SOUPS, Etc. 7 forms into a smootli paste ; remove, and when nearly cold add the yolks of 2 eggs, 1 whole egg, and 1 heaping tablespoonful Parme- san oheese ; form this with 2 teaspoons into small, long-shaped dumplings ; drop them into boiling salted water ; cook 6 minutes ; remove with a skimmer, and pat them with 3 pints of hot con- Bomm6 in a tureen and serve. Consommfi an Biz ft la Turque.— Cover 6 ounces rice in a saucepan with boiling water, cook 5 minutes; then drain on a sieve, rinse off with boiling water, spread the rice out on a napkin ; let it remain 30 minutes ; then melt in a saucepan 2 ounces butter ; add the rice ; cook and stir 5 minutes ; add 1 pint white bouillon, V4 teaspoonful saffron ; put the rice into a double boiler, and cook till done ; the rice should be dry and the kernels whole when done. Shortly before serving, melt 2 ounces butter ; let it remain till light brown ; turn the rice on to a long dish, pour over the butter, mix it lightly with 2 forks ; put it in a dish, and serve with consomm6. Consommfi Garbnre ft I'ltallenne. — Remove the outer green leaves from a small head of cabbage, and quarter it ; then put it into a saucepan with boiling water, and cook 15 minutes. Throw away the water, and fill up the saucepan with white stock ; lay 6 small sausages on top of the cabbage ; cover the saucepan tightly, and boil half an hour. At the same time boil in another vessel 6 carrots and 6 small white onions in water, with a little sugar, until tender ; have also 8 or 10 pieces of toast prepared, without the rind ; then lay a layer of toast in a deep dish ; drain, and cut the cabbage into small pieces and the sausages into slices, also the carrots ; place first some cabbage, then some slices of sausages, carrots, and onions over the layer of toast in the dish ; put over this a layer of grated cheese, and then toast, cabbage, sausages, carrots, onions, and cheese again; cover the whole with toast; pour some of the liquor the vegetables were boiled in over all ; sprinkle some grated cheese over the top ; bake 15 to 20 minutes in the oven ; and then serve with clear bouillon, or fine consomm6. 8 SOUPS, Etc. Consommfi i Pltalienne. — Mix in a small Baucepan V, cup- ful fionr with % cupful milk ; add 1 ounce of butter, 3 tablespoon- f uls grated Parmesan cheese, a little salt and pepper and nutmeg ; stir this over the fire until the contents of saucepan has formed into a smooth paste ; remove it from the fire ; add the yolk of 1 egg, 1 whole egg, and Y^ teaspoonf ul chopped parsley ; turn a sheet of writing paper in the shape of a funnel ; cut a small piece from the end Vi ii^ch in diameter and fill the abpve mixture into the funnel ; close the large end the same as you would a paper with sagar or tea; butter a tin plate ; then with a gentle pressure force the paste out in the shape of large peas. This is done with a sudden jerk of the wrist As soon as the paper is covered with these fragments of paste, whjich must not touch one another, have 3 pints of boiling con8omm6 or stock over the fire ; hold the plate for a few minutes over the fire and then let them slide into the soup ; cook 5 minutes, and serve with grated Parmesan cheese. Consommfi Milanaise. — Melt 1 tablespoonful butter

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