Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Consommé with Force-meat Balls
From Miss Parloa's kitchen companion, 1887
Serves 8
Save the stock for sauces.
A modern interpretation · AI-generated from the original record
Ingredients
- One cupful of the force-meat
- a pint of clear boiling stock
- three pints of hot consommé
Method
Prepare chicken force-meat and form into cherry-sized balls.
Drop into boiling stock and cook for five minutes.
Serve in the tureen with hot consommé.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 57. The excerpt below is the record exactly as published.
a pint of clear boiling stock that is set back where 120 MISS PARLOA'S KITCHEN COMPANION. it will not boil up. Cook for five minutes, then put them into the tureen and pour in three pints of hot con- somme. Serve at once. One cupful of the force-meat will make a generous allowance of balls. Save for sauces the stock in which they were boiled. Consomm6 with Quenelles. Make some chicken or veal force-meat as directed. Butter the bottom of a small saucepan. Dip two tea- spoons in hot water, and after filling one with the force- meat, turn the contents into the other spoon. This will give the quenelles their shape. Drop them in the but- tered pan. When all are done, cover with hot stock, and place where they will keep hot without boiling. Pro- ceed as for consomme with force-meat balls
Cook this with the app: pantry check, scaling, and the assistant.