Quantities for making Four Quarts.—Four and one-half
quarts of ordinary fish fumet having a decided taste; one-half
Ib. of good fresh caviare, or pressed caviare.
Mode of Procedure.—Pound the caviare and mix the result-
ing pulp with the cold fish fumet. Put the whole into a sauce-
pan, place it on the open fire, and stir with a spatula until the
contents reach the boil. Then move the saucepan to a corner
of the fire, and let the consommé simmer gently for twenty
minutes, after which strain it through muslin with great caution,
and keep it well covered and in the warmth, so as to prevent
the formation of a gelatinous film on the surface.
Fish consommé✪ Fish Consommés are greatly improved by the addition of
FONDS DE CUISINE 7
such aromatics as saffron or curry, both of which considerably
add to their quality.
5—GAME CONSOMME
The necks, breasts, and shoulders of venison and of hare,
old wild rabbits, old pheasants, and old partridges may be used
in the production of game consommés. An ordinary consommé
may likewise be made, in which half the beef can be replaced
by veal, and to which may be added, while clarifying, a suc-
culent game essence. This last method is even preferable when
dealing with feathered game, but in either case it is essential
that the meat used should be half-roasted beforehand, in order
to strengthen the fumet.
The formula that I give below must therefore only be looked
upon as a model, necessarily alterable according to the resources
at one’s disposal, the circumstances, and the end in view.
Quantities for making Four Quarts of Plain Game Consommeé.
3 Ibs. of neck, shoulder, or breast 1 medium-sized leek and 2 sticks
of venison. of celery.
14 lbs. of hare-trimmings. 1 bunch of herbs with extra
1 old pheasant or 2 partridges. thyme and bay leaves.
4 0z. of sliced carrots, browned in 1 onion, oven-browned, with 2
butter. cloves stuck into it.
4 lb. of mushrooms, likewise
browned in butter.
Liquor.—Five and one-half quarts of water.
Seasoning.—One oz. of salt and a few peppercorns✪ Game Consommé, these
to be added ten minutes previous to straining the consommé.
Time allowed for cooking.—Three hours.
Mode of Procedure.—Proceed in exactly the same way as for
ordinary consommés, taking care only to half-roast the meat,
as I pointed out above, before putting it in the stewpan.
THE CLARIFICATION OF GAME CONSOMMES
The constituents of the clarification of game consommés
vary according to the kind of consommé desired. If it is to
have a partridge flavour, one partridge should be allowed for
each quart of the consommé, whereas if its flavour is to be
that of the pheasant, half an old pheasant will be required per
each quart of the liquid. Lastly, in the case of plain game
consommeés, one Ib. of lean venison, hare, or wild rabbit should
be allowed for each quart of the required consommé.
Mode of Procedure.—Whatever be the kind of game used,
the latter must be thoroughly boned and the meat well pounded,
together with the white of an egg per four quarts of consommé.
8 GUIDE TO MODERN COOKERY
About two oz. per quart of dried mushrooms should now be
added if they can be procured, while the bones and the remains
or carcases of game should be browned in the oven and com-
pletely drained of all grease. The whole can now be mixed
with the cold game consommé. The clarification is then put
over an open fire (stirring incessantly the while), and as soon
as the boil is reached the saucepan must be moved to a corner
of the fire, where its contents may gently boil for three-quarters
of an hour. The fat should then be removed, and the con-
sommé strained through muslin, after which cover up until
wanted.
6—SPECIAL CONSOMMES FOR SUPPERS
Page 10 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Quantities for making Four Quarts.—Four and one-half quarts of ordinary fish fumet having a decided taste; one-half Ib. of good fresh caviare, or pressed caviare.
Mode of Procedure.—Pound the caviare and mix the resulting pulp with the cold fish fumet. Put the whole into a saucepan, place it on the open fire, and stir with a spatula until the contents reach the boil. Then move the saucepan to a corner of the fire, and let the consommé simmer gently for twenty minutes, after which strain it through muslin with great caution, and keep it well covered and in the warmth, so as to prevent the formation of a gelatinous film on the surface.
Fish consommés are greatly improved by the addition of
such aromatics as saffron or curry, both of which considerably add to their quality. 5—GAME CONSOMME
The necks, breasts, and shoulders of venison and of hare, old wild rabbits, old pheasants, and old partridges may be used in the production of game consommés. An ordinary consommé may likewise be made, in which half the beef can be replaced by veal, and to which may be added, while clarifying, a succulent game essence. This last method is even preferable when dealing with feathered game, but in either case it is essential that the meat used should be half-roasted beforehand, in order to strengthen the fumet.
The formula that I give below must therefore only be looked upon as a model, necessarily alterable according to the resources at one’s disposal, the circumstances, and the end in view.
Quantities for making Four Quarts of Plain Game Consommeé. 3 Ibs. of neck, shoulder, or breast 1 medium-sized leek and 2 sticks
of venison. of celery. 14 lbs. of hare-trimmings. 1 bunch of herbs with extra 1 old pheasant or 2 partridges. thyme and bay leaves. 4 0z. of sliced carrots, browned in 1 onion, oven-browned, with 2
butter. cloves stuck into it. 4 lb. of mushrooms, likewise
browned in butter.
Liquor.—Five and one-half quarts of water.
Seasoning.—One oz. of salt and a few peppercorns, these to be added ten minutes previous to straining the consommé.
Time allowed for cooking.—Three hours.
Mode of Procedure.—Proceed in exactly the same way as for ordinary consommés, taking care only to half-roast the meat, as I pointed out above, before putting it in the stewpan.
THE CLARIFICATION OF GAME CONSOMMES
The constituents of the clarification of game consommés vary according to the kind of consommé desired. If it is to have a partridge flavour, one partridge should be allowed for each quart of the consommé, whereas if its flavour is to be that of the pheasant, half an old pheasant will be required per each quart of the liquid. Lastly, in the case of plain game consommeés, one Ib. of lean venison, hare, or wild rabbit should be allowed for each quart of the required consommé.
Mode of Procedure.—Whatever be the kind of game used, the latter must be thoroughly boned and the meat well pounded, together with the white of an egg per four quarts of consommé.
About two oz. per quart of dried mushrooms should now be added if they can be procured, while the bones and the remains or carcases of game should be browned in the oven and completely drained of all grease. The whole can now be mixed with the cold game consommé. The clarification is then put over an open fire (stirring incessantly the while), and as soon as the boil is reached the saucepan must be moved to a corner of the fire, where its contents may gently boil for three-quarters of an hour. The fat should then be removed, and the consommé strained through muslin, after which cover up until wanted.
6—SPECIAL CONSOMMES FOR SUPPERS
Records on this page
Fish ConsomméGame Consommé