Game Consommé

Ingredients

• 3 Ibs. of neck, shoulder, or breast of venison
• 1 medium-sized leek
• 2 sticks of celery
• 1 bunch of herbs with extra thyme and bay leaves
• 4 oz. of sliced carrots, browned in butter
• 4 lb. of mushrooms, likewise browned in butter
• Five and one-half quarts of water
• One oz. of salt
• a few peppercorns

Method

1. 1

   Half-roast the meat, then combine all ingredients in a stewpan.

2. 2

   Cook for three hours, adding seasoning ten minutes before straining.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 10. The excerpt below is the record exactly as published.

game consommés. An ordinary consommé may likewise be made, in which half the beef can be replaced by veal, and to which may be added, while clarifying, a suc- culent game essence. This last method is even preferable when dealing with feathered game, but in either case it is essential that the meat used should be half-roasted beforehand, in order to strengthen the fumet. The formula that I give below must therefore only be looked upon as a model, necessarily alterable according to the resources at one’s disposal, the circumstances, and the end in view. Quantities for making Four Quarts of Plain Game Consommeé. 3 Ibs. of neck, shoulder, or breast 1 medium-sized leek and 2 sticks of venison. of celery. 14 lbs. of hare-trimmings. 1 bunch of herbs with extra 1 old pheasant or 2 partridges. thyme and bay leaves. 4 0z. of sliced carrots, browned in 1 onion, oven-browned, with 2 butter. cloves stuck into it. 4 lb. of mushrooms, likewise browned in butter. Liquor.—Five and one-half quarts of water. Seasoning.—One oz. of salt and a few peppercorns

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