Sevigny Consomme (a la Sevigne)

Ingredients

• Take a chicken
• a shank or two of veal
• 1 pint of salted water
• 1 table-spoonful of butter
• an onion
• lgall. of water
• a few vegetables
• a little parsley
• three or four cloves
• half a bay-leaf
• two or three peppercorns
• the whites of two eggs
• some rounds out of slices of bread
• fry them in butter, and when done, which will only take a minute or so

Method

1. 1

   Put chicken and veal in a braising-pan with salted water, butter, and onion.

2. 2

   Braise until cooked, then simmer in water for four hours.

3. 3

   Combine the braising liquid with the remaining water, add vegetables and spices, boil, and strain.

4. 4

   Clarify with raw beef and egg whites, then pass through a broth-napkin.

5. 5

   Fry bread rounds in butter, place on plates, and pour Consomme over.

6. 6

   Serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 465. The excerpt below is the record exactly as published.

Sevigny Consomme (a la Sevigne). — (1) Take a chicken and a shank or two of veal, put them into a braising-pan, pour over 1 pint of salted water, add 1 table-spoonful of butter and an onion, and braise. After the meat is well cooked, take it out of the braising-pan, put it into a stewpan with lgall. of water, and let it stand by the side of the fire to simmer for four hours. Take a little of the liquor, put it in with that which was left in the braising-pan, boil it up, and as soon as the brown glaze is dissolved put it in with the other, adding a few vegetables, a little parsley, three or four cloves, half a bay-leaf, and two or three peppercorns, all bruised. When the stock is done, strain it, take off the grease, clarify it by adding a little raw finely-chopped beef and the whites of two eggs, boil up again, and pass it through a broth-napkin. With a 2in. biscuit- cutter cut some rounds out of slices of bread, fry them in butter, and when done, which will only take a minute or so

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