92. Consomme a la Careme (Clear Soup, Careme
style). — Prepare a stock with 1 gallon of water, 1 lb. of
lean veal, 1 lb. of shin of beef, some roast beef bones, a
small roast chicken, and a small handful of salt ; let it
boil up gently, skim well, and add the following : one onion
stuck with a clove, one carrot, one turnip, one leek, a
small head of celery, and a few peppercorns. Let all
simmer gently from four to five hours, removing fat and
scam from time to time, next strain the broth carefully
through a napkin. Cook separately in two quarts of
broth until done one small carrot, one small turnip, one
leek, a few lettuce and a few sorrel leaves, all cut into
small round slices about the size of a shilling-piece ;
396 RECHERCHE COOKERY.
when done add it to the prepared broth, together with
two table -spoonfuls of cooked asparagus points. Before
serving, place a handful of small rounds of bread crusts,
stamped out the same shape as the vegetable, into the
tureen. Season the soup to taste, add a pinch of fine
sugar and the vegetables, pour into the soup tureen and
serve. This soup, if properly done, should be quite
transparent, and of a rich golden colour, without being
coloured or clarified.
93. Consomme de Volaille a la Chiffonade (Chicken
Broth, Chiffonade Style). — A small fowl, 3 quarts of white
stock, 2 leeks, 3 oz. butter, a bouquet garni, parsley, 1
long lettuce, 1 handful of sorrel, ^ handful of chervil,
salt and pepper.
Cut the fowl into small joints. Put two ounces of
butter in a stew-pan, when hot put in the pieces of
chicken, season with salt and pepper, and fry slightly
brown ; add the stock, boil up, and skim. Now add a
small bunch of parsley, the bouquet garni, and the leeks
(previously cleaned). Simmer gently for two hours.
Wash the sorrel, chervil, and lettuce (use the tender
leaves of the latter only) ; cut all into very fine strips,
put them together with an ounce of butter in a stewpan,
stir gently over the fire for ten minutes, moisten with
some of the broth, skim, and cook for fifteen minutes,
strain the remainder of the broth into this, and season to
taste. Cut some neat pieces of chicken and put in a
tureen, pour in the soup, and serve.
94. Consomme de Volaille Frappe. — Put into a
stock-pot one large fowl, two pounds of knuckle of veal,
two pounds of shin of beef, two table- spoonfuls of salt,
and about one and a half gallons of water ; place on the
fire and bring it slowly to the boil; skim well; add a
bouquet, two carrots, one turnip, a few peppercorns, one
onion stuck with two cloves, one stick of celery, two
leeks, one bayleaf, and some parsley root ; let all boil
gently for about five hours. Take out the fowl when
done, so that it can be made further use of. Remove
the fatty substance from the top ; strain through a wet
SOUPS (POTAGES). 397
napkin or fine hair sieve ; clarify in the usual manner.
When strained the second time, allow it to cool, and
set on the ice until required. Before sending to the
table season to taste, and add one glass of sherry and
half a glass of brandy.
95. Consomme Deslignac. — For 2 quarts of chicken
or game consomme : 3 eggs, ^ gill cream, | gill stock
(game), |gill asparagus points, t giU cooked green peas,
salt, pepper, grated nutmeg.
Page 146
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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92. Consomme a la Careme (Clear Soup, Careme
style). — Prepare a stock with 1 gallon of water, 1 lb. of
lean veal, 1 lb. of shin of beef, some roast beef bones, a
small roast chicken, and a small handful of salt ; let it
boil up gently, skim well, and add the following : one onion
stuck with a clove, one carrot, one turnip, one leek, a
small head of celery, and a few peppercorns. Let all
simmer gently from four to five hours, removing fat and
scam from time to time, next strain the broth carefully
through a napkin. Cook separately in two quarts of
broth until done one small carrot, one small turnip, one
leek, a few lettuce and a few sorrel leaves, all cut into
small round slices about the size of a shilling-piece ;
396 RECHERCHE COOKERY.
when done add it to the prepared broth, together with
two table -spoonfuls of cooked asparagus points. Before
serving, place a handful of small rounds of bread crusts,
stamped out the same shape as the vegetable, into the
tureen. Season the soup to taste, add a pinch of fine
sugar and the vegetables, pour into the soup tureen and
serve. This soup, if properly done, should be quite
transparent, and of a rich golden colour, without being
coloured or clarified.
93. Consomme de Volaille a la Chiffonade (Chicken
Broth, Chiffonade Style). — A small fowl, 3 quarts of white
stock, 2 leeks, 3 oz. butter, a bouquet garni, parsley, 1
long lettuce, 1 handful of sorrel, ^ handful of chervil,
salt and pepper.
Cut the fowl into small joints. Put two ounces of
butter in a stew-pan, when hot put in the pieces of
chicken, season with salt and pepper, and fry slightly
brown ; add the stock, boil up, and skim. Now add a
small bunch of parsley, the bouquet garni, and the leeks
(previously cleaned). Simmer gently for two hours.
Wash the sorrel, chervil, and lettuce (use the tender
leaves of the latter only) ; cut all into very fine strips,
put them together with an ounce of butter in a stewpan,
stir gently over the fire for ten minutes, moisten with
some of the broth, skim, and cook for fifteen minutes,
strain the remainder of the broth into this, and season to
taste. Cut some neat pieces of chicken and put in a
tureen, pour in the soup, and serve.
94. Consomme de Volaille Frappe. — Put into a
stock-pot one large fowl, two pounds of knuckle of veal,
two pounds of shin of beef, two table- spoonfuls of salt,
and about one and a half gallons of water ; place on the
fire and bring it slowly to the boil; skim well; add a
bouquet, two carrots, one turnip, a few peppercorns, one
onion stuck with two cloves, one stick of celery, two
leeks, one bayleaf, and some parsley root ; let all boil
gently for about five hours. Take out the fowl when
done, so that it can be made further use of. Remove
the fatty substance from the top ; strain through a wet
SOUPS (POTAGES). 397
napkin or fine hair sieve ; clarify in the usual manner.
When strained the second time, allow it to cool, and
set on the ice until required. Before sending to the
table season to taste, and add one glass of sherry and
half a glass of brandy.
95. Consomme Deslignac. — For 2 quarts of chicken
or game consomme : 3 eggs, ^ gill cream, | gill stock
(game), |gill asparagus points, t giU cooked green peas,
salt, pepper, grated nutmeg.