La Petite Marmite

Ingredients

• two lbs. of lean beef
• one marrow-bone
• the necks, the pinions, and the gizzards of six large fowls
• three and one-half quarts of water
• three-quarters of an oz. of salt
• six oz. of carrots
• the same quantity of turnips
• five oz. of the white of leeks
• a heart of celery
• a quarter of a very white, properly blanched cabbage

Method

1. 1

   Prepare the consommé with the specified ingredients, moisten with water, and add salt.

2. 2

   Boil and skim, then cook gently.

3. 3

   Add vegetables one hour before serving.

4. 4

   Test seasoning and serve with marrow and cabbage.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 125. The excerpt below is the record exactly as published.

LA PETITE MARMITE For Ten People.—Prepare a consommé in a special earthen- ware stock-pot in accordance with the procedure indicated in recipe No. 1, but with the following quantities, viz., two lbs. of lean beef and as much breast of beef, one marrow-bone tied in a muslin-bag, and the necks, the pinions, and the giz- zards of six large fowls, these giblets being inserted in the stewpan one hour before dishing up. Moisten with three and one-half quarts of water and add three-quarters of an oz. of salt. Set to boil, skim as indicated, and cook gently with the view of obtaining a very clear broth. One hour before serving add six oz. of carrots and the same quantity of turnips, both cut to the shape of large olives, five oz. of the white of leeks, and a heart of celery. Cook a quarter of a very white, properly blanched cabbage

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