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CONSOMMÉ

(Soups) - (The International Jewish Cook Book)







Take three pounds of beef, cut in dice and cover with three quarts of
cold water. Simmer slowly for four hours. The last hour add one-half cup
each of carrots, celery, onion, and season with one-half teaspoon of
peppercorns and one tablespoon of salt. Strain, cool, remove fat and
clear (allowing one egg-shell broken fine and the slightly beaten white
of one egg to each quart of stock). Add to the stock, stir constantly
until it has reached the boiling point. Boil two minutes and serve.

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STOCK OR CONSOMMÉ.

This is the basis of all kinds of soup and sauces. Shin of beef or
ox-cheek make excellent stock, although good gravy-beef is sometimes
preferred; the bones should always be broken, and the meat cut up, as
the juices are better extracted; it is advisable to put on, at first,
but very little water, and to add more when the first quantity is
nearly dried up. The time required for boiling depends upon the
quantity of meat; six pounds of meat will take about five hours; if
bones, the same quantity will require double the time.
Gravy beef with a knuckle of veal makes a fine and nutritious stock;
the stock for white soups should be prepared with veal or white
poultry. Very tolerable stock can be procured without purchasing meat
expressly for the purpose, by boiling down bones and the trimmings of
meat or poultry.
The liquor in which beef or mutton intended for the table has been
boiled, will also, with small additions and skilful flavoring, make an
excellent soup at a trifling expense.
To thicken soups, mix a little potatoe-flour, ground rice, or pounded
vermicelli, in a little water, till perfectly smooth; add a little of
the soup to it in a cup, until sufficiently thin, then pour it into
the rest and boil it up, to prevent the raw taste it would otherwise
have; the presence of the above ingredients should not be discovered,
and judgment and care are therefore requisite.
If colouring is necessary, a crust of bread stewed in the stock will
give a fine brown, or the common browning may be used; it is made in
the following manner:
Put one pound of coarse brown sugar in a stew-pan with a lump of
clarified suet; when it begins to froth, pour in a wine-glass of port
wine, half an ounce of black pepper, a little mace, four spoonsful
of ketchup or Harvey's sauce, a little salt, and the peel of a lemon
grated; boil all together, let it grow cold, when it must be skimmed
and bottled for use.
It may also be prepared as required, by putting a small piece of
clarified fat with one ounce of coarse sugar, in an iron spoon,
melting them together, and stirring in a little ketchup and pepper.
When good stock or consommé is prepared, it is very easy to form it
into any kind of soup or sauce that may be required.

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Consomme A La Toledo Clear Soup

MISS STEVENSON.



One quart stock, two eggs, two gherkins, a little red and green

colouring, two tablespoonfuls cream, whites and shells of two eggs, one

wine glass of sherry, and a little nutmeg. Beat the two whole eggs, pour

over them the cream (hot.) Season the custard with pepper, salt and

nutmeg, colour half red and half green, pour both parts into buttered

tins, poach in hot water until firm. Beat the whites and shells of eggs

with a little cold water, add them to the stock, pour it into a saucepan

and whisk over the fire till boiling; draw on one side and simmer ten

minutes. Cut the custard in shapes, rinse then in warm water, shred the

gherkins, strain the soup, add the wine and garnishing just before

serving.

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Consomme

This is nothing more than beef stock, with a little more

attention given to clarifying it. It is always acceptable if the dinner

to follow is composed of heavy joints and side dishes. If the party

consists of more than twenty, serve one thick soup and one light soup or

consomme.

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Consomme Colbert

Prepare a strong consomme; add to two quarts of it a

tablespoonful each of shredded young turnips and carrots and a

tablespoonful of green peas; simmer until the vegetables are tender;

taste for seasoning.



Poach four eggs in hot water in the usual manner; send these to table

with the soup. In serving add one poached egg to each plate. It is well

always to poach two extra eggs to be used should any of the others be

broken in the service.

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Consomme

To make this foundation of all sauces, take knuckle of veal and some new

ham. One pound of ham will be sufficient for six pounds of veal, with

onions and roots of different sorts, and draw it down to a light colour:

fill up with beef broth, if there is not enough. When the scum rises,

skim it well, and let it simmer gently for three or four hours, keeping

it well skimmed. Strain it off for use.

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Consomme And Bouillon

Then to make the finest kind of perfectly clear soup, stir into each two

quarts of cold stock the beaten white and crushed shell of one egg,

place on the fire and keep stirring until it boils. Allow to cook

without stirring for twenty minutes, after which set aside for ten

minutes; skim and strain through a cheese-cloth bag. This may seem like

a good deal of work, but if the soup is first boiled in the morning

while cleaning up the kitchen and then clarified while getting dinner,

it will not require much time nor trouble, and the result will be a

delicious consomme or bouillon. It is called bouillon if made

principally of beef with vegetables, and brown in color; it is consomme

if made of uncooked meat and bones, including veal and chicken, and

consequently light in color.









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