The encyclopædia of practical cookery

Several futile attempts have been made by gastronomers to classify Consommes, as they have also tried in vain to draw distinctions between broths, soups, Consommes, potages, and bouillons; but as the receipts for what would be intermediaries of these classifications outnumber the classified soups themselves, it will not be advisable in this work to introduce such a useless arrangement. As a prime basis for Consommes we have the following, For details respecting Culinary Processes , Utensils, Sauces, Jkc., referred to, see under their special heads. Consomme — continued. which might almost be styled the “ Consomme stock,” for by some addition to this, almost all other Consommes may be prepared. Sometimes, however, the basis of the Consomme is either fish, veal, game, rabbit, or 'chicken stock. These will, then, be specially indicated, and receipts for them found under their specified headings. Consomme Stock. — Cut up finely 121b. of shin of beef, put it into a stockpot with two scraped carrots, two peeled onions, | three washed leeks, a few sticks of celery, and a small bunch of parsley roots, all finely minced ; add six cloves, 1 teaspoonful of peppercorns, a bay-leaf, and the whites and shells of six | eggs. Moisten this with 2galls. of broth and lqt. of water, | stir thoroughly for two or three minutes without ceasing, place it on the hot range, and add a few pieces of chicken or bones if handy. Simmer slowly for about four hours, skim off the grease, strain through a wet cloth into a glazed earthenware crock, and put away in a cool place for future use. The following receipts may be relied upon as of the very best, most of them being merely combinations of the Consomme stock given above : Andalusian Consomme (a l’Andalouse).- — Boil 3 tablespoonfuls of tapioca in lqt. of Consomme, add J pint of thin tomato sauce, boil for ten minutes, and serve with a few small veal or chicken quenelles. Colbert Consomme (a la Colbert). — Put six poached eggs into lqt. of boiling Consomme, and serve in a hot tureen, or poach the eggs in the Consomme, and serve. Colbert Spring Consomme (a la Printanier Colbert). Prepared the same as for Colbert Consomme, adding J pint of cooked minced vegetables. Consomme with Biscottes. — Slightly warm 11b. of butter, and beat it with a spoon till creamy ; stir in one by one the yolks of four eggs, and when frothy, mix in gradually Jib. of flour and the well- whipped whites of the four eggs ; season the mixture with salt and grated nutmeg. Butter a baking-sheet, dust some flour over it, spread the mixture on it to about Jin. in thickness, and bake in a slow oven. Heat 2qts. of either game, poultry, or fish Consomme ; when cooked, take the biscottes out of the oven, cut them into small squares, put them on a plate, and serve with the soup in a soup-tureen. Consomme with Celery (au Celeri). — Pare and blanch half a root of celery, cut it up into equal-sized shreds, put it in a saucepan, adding 2 table-spoonfuls of boiled rice, J oz. of smoked, cooked tongue, and six mushrooms, shred very small. Pour 1 qt. of hot Consomme over this, and serve.