Consommé with Poached Eggs

Ingredients

• three pints of consomme
• six eggs
• one tablespoonful of vinegar
• one tablespoonful of salt

Method

1. 1

   Have the consomme hot.

2. 2

   Butter the bottom of a large frying-pan, and put six small muffin-rings in it.

3. 3

   Put in enough boiling water to cover the rings.

4. 4

   Add vinegar and salt.

5. 5

   Draw the pan to the side of the range where the water will just bubble.

6. 6

   Break the eggs into the rings, being careful not to break the yolks, and cook until the whites are firm, about three minutes.

7. 7

   Remove the rings and eggs, drain off the water, and place the eggs in the soup tureen with space between each.

8. 8

   Add the consomme and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 57. The excerpt below is the record exactly as published.

Consomm6 with Poached Eggs. For six persons provide three pints of consomme and six eggs. Have the consomme hot. Butter the bottom SOUPS. 121 of a large frying-pan, and put six small muffin-rings in it. Put in enough boiling water to cover the rings. Add one table-spoonful of vinegar and one of salt. Draw the pan to the side of the range where the water will just bubble at one side of the pan. Break the eggs into the rings, being careful not to break the yolks, and cook un- til the whites are rather firm. It will take about three minutes. Pour the water from the pan, and then take out the rings. With a cake-turner, take out the eggs, being careful to drain oft' all the water. Put them in the soup tureen, being careful to leave a little space between each one, that they may be lifted readily with the ladle. Now add the consomme, and serve. Julienne Soup. Authorities differ as to the origin of the name of this soup. The commonly accepted idea is that it was sug- gested by the French word for July, Juillet, because the vegetables used in making the dish are in their prime in early summer. An attempt also has been made to prove that the soup was invented by a Boston restaurateur named Julian, who carried on his business near the Old South Church a great many years ago, and gave his name to the soup after it became popular. Julienne soup is now understood to be prepared of a rich, clear stock and several kinds of vegetables, — car- rots, turnips, celery, lettuce or cabbage, and sorrel. Peas, beans, cauliflower, and asparagus often are used. Some- times the onion also is used. In such cases it seems as if it would always be -well to cook the onion in the stock, and remove it when the meat and bones are removed, because many people who will not eat this vegetable like its flavor in soup or sauce. The vegetables may be cooked in either of two ways, — fried in butter, or boiled in water. By the first method the soup is made more savory, and by the second mode, 122 MISS PARLOA'S KITCHEN COMPANION. handsomer. Any kind of clear stock may be employed for the soup ; but the richer it is, the better. For two quarts of stock use, in equal quantities, one pint of turnips, carrots, and celery, all cut into narrow strips about an inch long, one pint of fine-shred lettuce, and one gill of sorrel, cut into thin strips. After putting four table-spoonfuls of butter into a small frying-pan, set the pan on the stove. When the butter becomes melted, put in the carrots, turnips, and celery, besides a teaspoonful of sugar. Cook slowly for half an hour, being careful that the vegetables do not get browned. As soon as the vegetables are put on to fry, put the stock into a clean stew-pan, and set it on the back part of the stove where it will heat slowly. Now wash the sor- rel, and cover it with cold water. Wash the lettuce also ; and after putting it into a stew-pan with a cupful of boiling water, boil it for ten minutes, and then drain it carefully. When the vegetables have been cooking for half an hour, draw them to one side of the pan, and press out as much of the butter as possible. Put the drained lettuce, the sorrel, and fried vegetables into the two quarts of stock, which should now be at the boiling-point. Add one-eighth of a teaspoonful of pepper and one level tea- spoonful of salt. . Cover the stew-pan, and cook the soup gently for a quarter of an hour. It will then be ready to serve. If one lack garden sorrel, wild sorrel may be used. Of course, when this soup is made in the winter, it has to be made without sorrel, unless one be near enough to a large city market to obtain a supply. Here is a different receipt for Julienne soup : Use two quarts of clear stock, one pint of carrots, turnips, and celery combined, half a pint of peas, half a pint of cauli- flower, and one teaspoonful of salt.

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