Consomme with Quenelles (Consomme aux Quenelles)

Ingredients

• Have two quarts of rich clear consomme flavored with sherry
• cauliflower
• green peas
• and profiteroles for garnishing

Method

1. 1

   Have two quarts of rich clear consomme flavored with sherry, cauliflower, green peas, and profiteroles for garnishing.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 43. The excerpt below is the record exactly as published.

Consomme with Quenelles ( Consomme aux Quenelles ) Is made from different kinds of meat and bones of birds, poultry, etc. [The main thing with these consommes is that they must be very rich and gluey, more in the style of a rich clear mock-turtle or ox-tail soup flavored with tomato and vegetables at the time of cooking.] Put the meat and bones on in a stock pot; pour suffi¬ cient hot water on, one tomato and vegetables, pepper, and salt; cook from five to six hours. Strain, skim, and clear in the usual w7ay. Add one half cup sherry to two quarts of the soup and garnish it with tiny quenelles made from chicken or veal forcemeat. If the consomme is not of a sufficiently dark shade, color with kitchen bouquet. Consomme with Fried Turnips ( Consomme aux Navets frits ) One half shin of beef, different meat or bones that are at hand, four quarts of water, one turnip, one onion, pepper, salt, one tomato. How to Make It. Wash the meat; put the shin of beef in the soup pot; add the hot water, pepper, salt, part of the turnip (leaving enough for garnishing), the onion, and the tomato. Let come to a boil; let simmer for about six hours, slowly, without a cover. During the time add to the soup, little at a time, any bones or meat that may be at hand. If the soup has simmered slowly it should not need any clearing, but if it has boiled faster than it is supposed to, clear it with the white of an egg. In the meantime cut the turnip in dices and boil in water and a little salt until very soft. When cooked, strain the water off. Put in a frying pan half butter and half fat, and fry the turnip until golden brown. Before serving the soup, garnish it with the fried turnip. Consomme with Profiteroles a la Erickzen Consomme aux Profiteroles a la Erickzen Have two quarts of rich clear consomme flavored with sherry, cauliflower, green peas, and profiteroles for garnishing

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