20 peppercorns, 2 blades of mace, a bouquet of herbs consisting of
parsley, bay-leaves, thyme, basil, and marjoram, \ lb. lean beef, ^ lb.
veal, 4 whites of eggs, ^ lemon, 2 glasses of sherry, 1 glass of brandy ,
salt, cayenne.
Wash the turtle in cold water and put to soak in cold water for
three or four days, changing the water each day. Wash and prepare
the vegetables, tie up peppercorns, mace, and cloves in a piece of
muslin. Put the turtle in a large stewpan with the stock, add the
vegetables, herbs, and muslin bag as soon as the stock boils and the
scum is removed. Let it cook gently from 8 to 10 hours. Remove
the fat, strain off the stock, and put the turtle on a dish to cool.
When sufficiently cool cut it into convenient pieces. Cut off the skin,
fat and sinews from the beef and veal, chop it very fine, or pass
twice through a mincing machine. Mix thoroughly with the whites
of eggs and the shells of three, add the juice of half a lemon✪ Potage a la Tortue seche (Turtle Soup), a sprig
of tarragon and chervil, stir in the stock, let it come to a boil, and
allow to simmer gently for a good hour. Strain carefully through a
cloth, reboil, add the wine and brandy and turtle meat, season with
salt and a pinch or two of cayenne pepper, and serve.
151. Consomme de Gibier 0 la St. Hubert. — j lb. cooked
breast of pheasant, grouse, or partridge, giblets of game, carcase,
dec., 3 lbs. knuckle of veal, lb. lean ham or bacon, 1 large onion,
2 turnips, 2 carrots, 1 bouquet garni, 1 small head of celery ,3 cloves,
1 blade mace, 12 peppercorns, 1 oz. butter, a handful of cooked green
peas, salt, a pinch caster sugar✪ Consomme de Gibier à la St. Hubert.
Remove the flesh from the bird, take off the skin, and cut into
small even-sized dice. Put the bones of game and poultry, and the
giblets (previously washed) in a stock-pot lined with the bacon or
ham cut in slices, add a carrot, a turnip, and the onion all cut into
slices, the cloves, peppercorns, mace, and bouquet garni. Broil over
a quick fire for about 15 minutes (if found too dry add 1 oz. butter).
Cut up the veal, put it with the above and. broil a little longer, so as
to let it take colour ; stir all the time to prevent it from burning.
Moisten with 6 quarts of water, let it come to a boil, take off the
scum as it rises to the surface, and simmer gently for about 4 hours.
Wash the remaining carrot, turnip, and celery, scrape and peel, scoop
out as many little rounds as possible, and cook them separately in
salted water ; they must be firm and yet tender. Put the trimmings
of the vegetables into the stock. Season the stock with salt to taste,
strain it through a cloth, and clarify in the usual manner. Strain
the cooked vegetable shapes, and add them together with the peas to
the clarified soup ; simmer for a few minutes. Put the dice of game
in a soup-tureen, pour the soup over it, and serve.
152. Pot age a la Metternich. — 2 quarts consomme (i.e.
clarified beef broth), 1 small chicken or fowl, A small ripe tomatoes,
1 heaped-up tablespoonful arrowroot, 1 glass sherry or Marsala,
seasoning.
SOUPS (POT AGES)
153
✪ Bisque de Homard à la Mariniere (Lobster Bisque)
Page 108 · 4 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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20 peppercorns, 2 blades of mace, a bouquet of herbs consisting of
parsley, bay-leaves, thyme, basil, and marjoram, \ lb. lean beef, ^ lb.
veal, 4 whites of eggs, ^ lemon, 2 glasses of sherry, 1 glass of brandy ,
salt, cayenne.
Wash the turtle in cold water and put to soak in cold water for
three or four days, changing the water each day. Wash and prepare
the vegetables, tie up peppercorns, mace, and cloves in a piece of
muslin. Put the turtle in a large stewpan with the stock, add the
vegetables, herbs, and muslin bag as soon as the stock boils and the
scum is removed. Let it cook gently from 8 to 10 hours. Remove
the fat, strain off the stock, and put the turtle on a dish to cool.
When sufficiently cool cut it into convenient pieces. Cut off the skin,
fat and sinews from the beef and veal, chop it very fine, or pass
twice through a mincing machine. Mix thoroughly with the whites
of eggs and the shells of three, add the juice of half a lemon, a sprig
of tarragon and chervil, stir in the stock, let it come to a boil, and
allow to simmer gently for a good hour. Strain carefully through a
cloth, reboil, add the wine and brandy and turtle meat, season with
salt and a pinch or two of cayenne pepper, and serve.
151. Consomme de Gibier 0 la St. Hubert. — j lb. cooked
breast of pheasant, grouse, or partridge, giblets of game, carcase,
dec., 3 lbs. knuckle of veal, lb. lean ham or bacon, 1 large onion,
2 turnips, 2 carrots, 1 bouquet garni, 1 small head of celery ,3 cloves,
1 blade mace, 12 peppercorns, 1 oz. butter, a handful of cooked green
peas, salt, a pinch caster sugar.
Remove the flesh from the bird, take off the skin, and cut into
small even-sized dice. Put the bones of game and poultry, and the
giblets (previously washed) in a stock-pot lined with the bacon or
ham cut in slices, add a carrot, a turnip, and the onion all cut into
slices, the cloves, peppercorns, mace, and bouquet garni. Broil over
a quick fire for about 15 minutes (if found too dry add 1 oz. butter).
Cut up the veal, put it with the above and. broil a little longer, so as
to let it take colour ; stir all the time to prevent it from burning.
Moisten with 6 quarts of water, let it come to a boil, take off the
scum as it rises to the surface, and simmer gently for about 4 hours.
Wash the remaining carrot, turnip, and celery, scrape and peel, scoop
out as many little rounds as possible, and cook them separately in
salted water ; they must be firm and yet tender. Put the trimmings
of the vegetables into the stock. Season the stock with salt to taste,
strain it through a cloth, and clarify in the usual manner. Strain
the cooked vegetable shapes, and add them together with the peas to
the clarified soup ; simmer for a few minutes. Put the dice of game
in a soup-tureen, pour the soup over it, and serve.
152. Pot age a la Metternich. — 2 quarts consomme (i.e.
clarified beef broth), 1 small chicken or fowl, A small ripe tomatoes,
1 heaped-up tablespoonful arrowroot, 1 glass sherry or Marsala,
seasoning.
SOUPS (POT AGES)
153