one bunch of parsley roots, all well-scraped, washed, and shred, six
cloves, eighteen whole peppers, a bay-leaf, and the whites of six raw eggs,
including their shells. Mix all well together, and then moisten with two
gallons of cold white broth (No. 99), one quart of cold water✪ Consomme pare (all this
should be done before the soup-kettle has been placed on the hot range).
Stir thoroughly for two or three minutes without ceasing; and then place
it on the hot range, add some debris of chicken if any at hand. Boil
slowly for about four hours, skim the grease off thoroughly, and then
strain through a wet cloth into a china bowl or stone jar, and put away in
a cool place for general use. Should the white broth that you employ be
hot, replace the cold water by a piece of ice well cracked, and the equiva-
lent of a quart of water, adding it to the consomme very gradually at the
beginning, but continually increasing, and stirring till all added. (Always
taste if sufficiently seasoned before serving).
101. Consomme Dubourg.— Cut half a pint of royal (No. 107) into
pieces; put three tablespoonfuls of cooked rice into a soup-tureen, and
pour three pints of boiling consomme✪ Consomme Dubourg over it, and serve.
102. Consomme Massena.— Add half a glassful of Madeira wine and a
bouquet (No. 254) to three pints of game-stock (No. 219), and boil well
together for two hours. Have ready three tablespoonfuls of puree of
chestnuts (No. 131), mixing in three egg yolks, adding a very little salt and
the same of pepper✪ Consomme Massena. Take six small timbale-molds, butter them well,
and fill them with the above preparation. Poach them for two minutes;
take them out, and let them get cool before unmolding them. Put them
in a soup-tureen and serve, adding the boiling game-stock.
103. Consomme aux Pates. — When one quart of consomm6 is boiling
very hard, add three-quarters of a cupful of paste, such as vermicelli or
any other Italian paste; let them cook for six minutes, stirring frequently;
then serve. (Pastes such as macaroni, rice, spaghetti, noodles &c., must
first be parboiled, and, when necessary, broken into pieces before being
added to the soup.)
104. Consomme a la Semoule, or Tapioca. — Into one quart of boiling
consomme (No. 100), sprinkle four tablespoonfuls of semolina, or tapioca,
stirring constantly; boil thoroughly for ten minutes, and skim the surface
just previous to serving.
105. Consomme Tapioca or Semoule a la Creme.— The same as for
No. 164, adding to the tureen a thickening of two egg yolks with half a
cupful of cream when ready to serve.
106. Consomme a la SCYigne.— With chicken forcemeat (No. 226) fill
six very small timbale-molds; let them poach for two minutes in hot
water, then set them aside to cool, turn them out, and put them into the
tureen with two tablespoonfuls of cooked asparagus-tops, and two table-
spoonfuls of cooked green peas; pour over it one quart of boiling con-
somme (No. 100), and serve.
107. Consomme Royal.— Take six egg yolks and two whole eggs, half
a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoon-
ful of cayenne pepper; beat well together in a bowl, adding half a pint of
1 66 THE TABLE.
✪ Consomme aux Pates
The table
1889Page 105 · 9 recipe records on this page
Presented as published in 1889. 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
one bunch of parsley roots, all well-scraped, washed, and shred, six cloves, eighteen whole peppers, a bay-leaf, and the whites of six raw eggs, including their shells. Mix all well together, and then moisten with two gallons of cold white broth (No. 99), one quart of cold water (all this should be done before the soup-kettle has been placed on the hot range). Stir thoroughly for two or three minutes without ceasing; and then place it on the hot range, add some debris of chicken if any at hand. Boil slowly for about four hours, skim the grease off thoroughly, and then strain through a wet cloth into a china bowl or stone jar, and put away in a cool place for general use. Should the white broth that you employ be hot, replace the cold water by a piece of ice well cracked, and the equivalent of a quart of water, adding it to the consomme very gradually at the beginning, but continually increasing, and stirring till all added. (Always taste if sufficiently seasoned before serving).
101. Consomme Dubourg.— Cut half a pint of royal (No. 107) into pieces; put three tablespoonfuls of cooked rice into a soup-tureen, and pour three pints of boiling consomme over it, and serve.
102. Consomme Massena.— Add half a glassful of Madeira wine and a bouquet (No. 254) to three pints of game-stock (No. 219), and boil well together for two hours. Have ready three tablespoonfuls of puree of chestnuts (No. 131), mixing in three egg yolks, adding a very little salt and the same of pepper. Take six small timbale-molds, butter them well, and fill them with the above preparation. Poach them for two minutes; take them out, and let them get cool before unmolding them. Put them in a soup-tureen and serve, adding the boiling game-stock.
103. Consomme aux Pates. — When one quart of consomm6 is boiling very hard, add three-quarters of a cupful of paste, such as vermicelli or any other Italian paste; let them cook for six minutes, stirring frequently; then serve. (Pastes such as macaroni, rice, spaghetti, noodles &c., must first be parboiled, and, when necessary, broken into pieces before being added to the soup.)
104. Consomme a la Semoule, or Tapioca. — Into one quart of boiling consomme (No. 100), sprinkle four tablespoonfuls of semolina, or tapioca, stirring constantly; boil thoroughly for ten minutes, and skim the surface just previous to serving.
105. Consomme Tapioca or Semoule a la Creme.— The same as for No. 164, adding to the tureen a thickening of two egg yolks with half a cupful of cream when ready to serve.
106. Consomme a la SCYigne.— With chicken forcemeat (No. 226) fill six very small timbale-molds; let them poach for two minutes in hot water, then set them aside to cool, turn them out, and put them into the tureen with two tablespoonfuls of cooked asparagus-tops, and two tablespoonfuls of cooked green peas; pour over it one quart of boiling consomme (No. 100), and serve.
107. Consomme Royal.— Take six egg yolks and two whole eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoonful of cayenne pepper; beat well together in a bowl, adding half a pint of
Records on this page
Consomme pareConsomme DubourgConsomme RoyalConsomme MassenaConsomme aux PatesConsomme a la Semoule, or TapiocaConsomme a la D'OrleansConsomme Tapioca or Semoule a la CremeConsomme a la SCYigne