Fowl Consomme

Ingredients

• as much clear stock as will cover them
• a glass of sherry
• a bag of savoury herbs
• a pinch of sugar
• six pounded sweet
• one bitter almond
• A table-spoonful of cream
• the yolks of two raw eggs

Method

1. 1

   Beat the trimmings and coarser meat of the drumsticks with a pestle.

2. 2

   Place in a saucepan with stock, sherry, vegetables, herbs, lime peel, and sugar.

3. 3

   Make a consomme, adding pounded almonds.

4. 4

   Strain and thicken as for veloute.

5. 5

   Add pieces of fowl, tongue, sweetbreads, mushrooms, oysters, truffles, liver, and bacon.

6. 6

   Heat gently for half an hour.

7. 7

   Finish with cream or beaten egg yolks.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 244. The excerpt below is the record exactly as published.

as much clear stock as will cover them, a glass of sherry, and the usual proportion of vege- tables, especially celery, a bag of savoury herbs, lime peel, and a pinch of sugar. Make with this an excellent fowl consomme, an essence as it were, adding six pounded sweet, and one bitter almond. When quite ready, strain it off, and thicken it as for veloute. Then having got a rich, creamy, delicately flavoured, white sauce, put into it all your pieces of fowl, with some pellets of tongue cut like gun wads rather thickly, some sweetbreads (if you can get them), some button mushrooms, a few oysters trimmed free from their beards, a few slices of truffle, the liver of the fowl minced, and some grated lean bacon or ham. Gently, — ever so gently mind, — heat up the hlanquette, and let it simmer for half an hour over a low fire ; the various flavours will thus be extracted, and your plat he ready to serve whenever you want it. A table-spoonful of cream, or the yolks of two raw eggs

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