Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Ordinary or White Consommé
From A guide to modern cookery, 1909
Serves 8
Quality of meat is crucial for a good consommé.
A modern interpretation · AI-generated from the original record
Ingredients
- 3 Ibs. of shin of beef
- # lb. of leeks
- 1 stick of celery
- 3 lbs. of lean beef
- + Ib. of parsnips
- 1% lbs. of fowls’ carcases
- 1 lb. of carrots
- & lb. of turnips
- one-half oz. of grey salt
- five quarts of water
- 1 medium-sized onion with a clove stuck in it
Method
Put the meat into a stock-pot, add the poultry carcase, five quarts of water, and salt.
Place on moderate fire, stirring occasionally.
Remove scum as it forms.
Add vegetable garnishing, skimming again.
Cook slowly for 4-5 hours.
After cooking, add cold water, let rest, remove grease, and strain through a fine strainer into a tureen.
Nutrition per serving
580Calories
75 gProtein
15 gCarbs
25 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 7. The excerpt below is the record exactly as published.
ORDINARY OR WHITE CONSOMME Quantities for making Four Quarts. 3 Ibs. of shin of beef. # lb. of leeks and 1 stick of celery. 3 lbs. of lean beef. + Ib. of parsnips. 1% lbs. of fowls’ carcases. I medium-sized onion with a 1 lb. of carrots. clove stuck in it. & lb. of turnips. FONDS DE CUISINE 8 Preparation.—Put the meat into a stock-pot of suitable dimensions, after having previously strung it together; add the poultry carcase, five quarts of water, and one-half oz. of grey salt
Cook this with the app: pantry check, scaling, and the assistant.