Giblet Soup

Ingredients

• an ounce of butter
• a glass of Marsala
• a little beef consomme
• a clove of garlic
• an onion
• a muslin bag of sweet herbs
• a stick of celery
• a carrot
• a dozen pepper corns
• a dessert-spoonful of sugar
• one of salt

Method

1. 1

   Clean and cut the giblets small, fry with butter and onion until golden.

2. 2

   Add Marsala and beef consomme, reduce to a glaze.

3. 3

   Add remaining ingredients and simmer for two hours.

4. 4

   Strain, color with caramel, skim grease, clarify if needed, add Madeira and Tabasco, and serve hot.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 238. The excerpt below is the record exactly as published.

a clove of garlic. Pour into the pan a good pint of gravy made from the giblets, trimmings, and any scraps you may have, with a wine-glassful of Madeira, and cook the bird gently with live coals on the stew-pan lid, as well as under the vessel, for about three hours, brown the larding on the breast by passing a red hot iron close to it, and serve. Strain the gravy, thicken it, add some minced truffles, and send it round in a boat. Potatoes and cauliflower accompanying. 428 MENU FOR A DINNER OF SIX. 5. — A small tin of Pate de foie gras will do for this little party. Cut a thick slice of fat bacon Mould of foie gnis. • , j- j r -i. -.i into dice, and try it with a seasoning of spiced pepper, some minced sliallot, parsley, and mar- joram : when the bacon is melted, add some finely minced liver (that of the foregoing turkey could be spared) fry it in the hot bacon, and then turn the contents of your saide- pan into a bowl to cool. Now break up the pate, pick out the truffles, and foie gras, and place them on one side ; pound the pate forcemeat, and the cooled liver and bacon, together with the crumb of a roll, soaked in a stock, say about a quarter the bulk of the meat, and pass this through the sieve : you have now three things : — the pounded force- meat and roll, ihc foie gras, and the truffles : choose a nice sized plain mould, butter it, and pack it with alternate layers of forcemeat, and foie gras, dotting the truffles in according to fancy : — when packed, steam the mould in your hain-marie for three-quarters of an hour ; let it get cold, turn it out, glaze, and ice it. Serve with dry toast. G. — One remark only here : — Please do not spoil your asparagus by pouring an indifferent Asparagus. i-i i . . ,, white sauce like thin " conjee over it. All you have to do is this : gently warm the asparagus in its own tin in the hain-marie-\)a.u (immersed in a bath of hot water) drain it from its liquor as soon as it is hot (if 3-011 keep it longer it will be spoilt) and turn it carefully into a hot dish. Put a pat of fresh, or of the " Denmark" tinned butter on the top of it, give it a squeeze of a lime, and serve. A pat of maifre cVhotel or anchovy butter, may with advantage supply the place of plain butter. N.B. — For heaven's sake, no toast. V. — For the chocolate souffle take two ounces of chocolate, and grate it into half a pint of milk. Chocolate soufile. j i <• 1 ,. .,, ^ iiaa a tew drops 01 vaniUu essence, and MENU FOR A DINNER OF SIX. 429 boil tlie milk so that the chocolate may become thoroughly dissolved : when this has been done, the flavoured milk should be thickened with two tea-spoonfuls of potato-flour, or corn-flour, then strained, and set to get cold. The yolks of four eggs and a glass of liqueur should then be beaten up with the cold batter, the whites of six eggs being added in the shape of a stiff froth just before baking. A proper souffle case or tin should be used to ensure success. Gateau Napolitain, Take of powdered lump sugar the weight of twelve eggs in their shells, and take half that weight of potato flour ; separate the whites from the yolks of the eggs, beat up the latter with the sugar, adding a few drops of essence of lemon. Whisk the whites to a stiff froth, mix the two to- gether, and incorporate with the mixture, quickly and effectually, the potato flour, beating it all the time with the egg whisk. Pour into a plain mould, buttered. Bake in a quick oven until done. When cold, cut the cake in horizontal slices half an inch thick. Spread half the slices of cake with apricot jam, and half with chocolate icing. Arrange the slices one over the other, so as to form the cake again. Trim the slices neatly, and ice the cake com- pletely over with chocolate icing. This must be done quickly, and the icing should be kept hot, for it soon sets. Ornament the cake with any bonbons or sweet-meats, which must be put on before the icing has time to cooh --^^^H^.. U :is.<rEn>J"XT nsro- For a dinner of six. Consomme d'abatis. Dariie de sccr en papillotc. Cotck'ttes dc monton an macedoinc de legumes. Oic rotie anx choux de Bruxelles. ^lorinc^akai an gratin. Cremc Garibaldi. Fromas^e, hors d'oeuvres. Cafe noir. 1. — Take the jjiblets of the goose which forms part of the menu, clean them carefully, cut them up small, and put them with an ounce of butter into a stew-pan with an onion shredded finely, and fry them a pale golden colour ; add a glass of Marsala, and a little beef consomme, reduce to a glaze, and then pour in the remainder of the consomme which you make daily. Now throw in an onion, a clove of garlic, a muslin bag of sweet herbs, a stick of celery, a carrot, a dozen pepper corns, a dessert-spoonful of sugar, and one of salt. Simmer for two hours. "When satisfied that you have extracted the flavour of the giblets, stop, strain the liquor, colour it with caramel, let it get cold, skim off all grease, clarify it if necessary, give it half a glass of Madeira, and a drop or two of tabasco, and serve very hot. For thick giblet soup, you must thicken with butter and MENU FOR A DINNER OF SIX. 431 flour, after the straining stage, and serve it with croutons of fried bread. I denounce the serving of fragments of the giblets in either the thick or clear soup. The flavour is all you require. 2. — Cut a parboiled carrot and one parboiled onion into thin slices, add some powdered Slice of seer id dried thyme and marioram and some paper. "^ , -^ chopped parsley; mix this up with three table-spoonfuls of salad oil and cover your slice of seer with the mixture. Now wrap the fish carefully in a sheet of buttered paper and bake it for half an hour. When done, remove the paper very carefully and place the slice upon a dish made hot to receive it. Melt a dessert- spoonful of butter, add a dessert-spoonful of flour, a cupful of broth, and the vegetables, &c., in which the slice was cooked; boil this for three or four minutes, strain, and. pour it over the fish. 3. — Take the eight cutlets (small chops) which you can get from a neck of mutton, trim them Mutton cutlets with neatly, and grill them over a brisk, mixed vegetables. j ■> a ? clear fire : when done, arrange them round a circle of nicely mashed potato, in the centre of which must be placed a sauce an macedohie de legumes^ which I have already explained ; some French beans, a carrot

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