Spanish Etauce

Ingredients

• one generous pint of consommé
• three tablespoonfuls of gelatine
• four tablespoonfuls of flour
• four tablespoonfuls of butter
• two tablespoonfuls of finely chopped onion
• one tablespoonful of finely chopped carrot
• one tablespoonful of finely chopped celery
• one ounce of lean ham
• one bay leaf
• one sprig of parsley
• two whole cloves
• a little mace
• salt
• pepper

Method

1. 1

   Soak the gelatine in one gill of consommé for one hour or two.

2. 2

   Cook the butter and vegetables for ten minutes without burning.

3. 3

   Add the flour and cook until brown, stirring constantly.

4. 4

   Gradually stir in the consommé and boil for three minutes.

5. 5

   Simmer for two hours, then add the gelatine liquid and cook for fifteen minutes longer.

6. 6

   Skim off the grease and strain.

7. 7

   Serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 124. The excerpt below is the record exactly as published.

Spanish Etauce Have at hand one generous pint of consommé, three table- spoonfuls of gelatine dissolved in four tablespoonf uls of flour, four tablespoonfuls of batter, two tablespoonfuls of finely chopped onion, one tablespoonful of fìnely chopped carrot, one tablespoonful of fìnely chopped celery, one ounce of lean ham, one bay leaf , one sprig of parsley, two whole cloves, a little mace, salt, and pepper

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