New Consomme Soup

Ingredients

• two pounds perfectly lean steak
• two quarts of cold, strong, highly flavored stock
• the half beaten whites of two eggs
• crushed shells of two eggs

Method

1. 1

   Put two pounds perfectly lean steak in a hot frying-pan, and let it cook quickly to a deep brown on both sides, when so browned chop fine, cover with two quarts of cold, strong, highly flavored stock, add the half beaten whites and crushed shells of two eggs, beat well, then just bring to a boil, stirring most of the time.

2. 2

   When the boiling point is reached draw the kettle back where it will just simmer and keep at that point for half an hour closely covered.

3. 3

   Dip cheesecloth bag into boiling water, wring dry and strain the soup through it.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 106. The excerpt below is the record exactly as published.

New Consomme Soup Put two pounds perfectly lean steak in a hot frying-pan, and let it cook quickly to a deep brown on both sides, when so browned chop fine, cover with two quarts of cold, strong, highly flavored stock, add the half beaten whites and crushed shells of two eggs

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