White Consomme of Fowl

Ingredients

• one or two fowls, old or young
• one large carrot
• two turnips
• one onion
• one head of celery
• two cloves
• a piece of mace
• a little salt

Method

1. 1

   Clean fowls in cold water, then boil and skim.

2. 2

   Add vegetables and simmer for 2-3 hours.

3. 3

   Skim fat and strain through a sieve.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 5. The excerpt below is the record exactly as published.

WHITE CONSOMME OP FOWL. Take one or two fowls, old or young. Let them lie half an hour in cold water to cleanse from the blood, then drain and put them in a pot ; flU it with water, let it boil, then skim it. Add one large carrot, or two small ones, two turnips, one onion, one head of eelery, two cloves, a pièce of mace, a little sait. Let it boil gently for two hours if the chickens are young; if old, three hours. When they are tender, skim oflf the fat, and pass the consomme through a sieve. This consomme may be considered a basis for ail white soups, as well as white sauces, and should be used instead of water for filling them up. PLAIN VEBMICELLI SOUP, NO. 1. Put a soup-bone, weighing from two to three pounds, or a brisket of beef , into four quarts of water ; add two onions, two carrots, and two turnips ; sait to taste, and place over the fire to boil for three hours ; then remove and strain ; put back on the stove, and add a quarter of a pound of vermicelli, and let it boil till tender; serve with tomatoes. VEBMICELLI SOUP, NO. 2. Ont about four pounds of knuckle of veal, one pound and a half of the scrag of mutton, and a few slices of hap into small pièces; put them into a saucepan with one onion stuck with cloves, and four ounces of butter ; 10 LA CUI8IN]E CREOLE. then add the carrots, mace, bunch of sweet herbs, one anchovy, and the celery. Mix ail together, cover it close, and set it over the fire till ail the gravy has been ex- traeted f rom the méat ; pour the liquor into a bowl, let the méat brown in the pan, ànd add to it four quarts of water ; boil it slowly till it is rednced to three pints, strain it, and stir in the gravy drawn from the méat. Set it over the fire, add the vermicelli, one head of celery

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