Ordinary or White Consommé

Ingredients

• 3 Ibs. of shin of beef
• # lb. of leeks
• 1 stick of celery
• 3 lbs. of lean beef
• + Ib. of parsnips
• 1% lbs. of fowls’ carcases
• 1 lb. of carrots
• & lb. of turnips
• one-half oz. of grey salt
• five quarts of water
• 1 medium-sized onion with a clove stuck in it

Method

1. 1

   Put the meat into a stock-pot, add the poultry carcase, five quarts of water, and salt.

2. 2

   Place on moderate fire, stirring occasionally.

3. 3

   Remove scum as it forms.

4. 4

   Add vegetable garnishing, skimming again.

5. 5

   Cook slowly for 4-5 hours.

6. 6

   After cooking, add cold water, let rest, remove grease, and strain through a fine strainer into a tureen.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 7. The excerpt below is the record exactly as published.

ORDINARY OR WHITE CONSOMME Quantities for making Four Quarts. 3 Ibs. of shin of beef. # lb. of leeks and 1 stick of celery. 3 lbs. of lean beef. + Ib. of parsnips. 1% lbs. of fowls’ carcases. I medium-sized onion with a 1 lb. of carrots. clove stuck in it. & lb. of turnips. FONDS DE CUISINE 8 Preparation.—Put the meat into a stock-pot of suitable dimensions, after having previously strung it together; add the poultry carcase, five quarts of water, and one-half oz. of grey salt

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