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Broths And Consommes In General, For Soups, Etc. Part 2 |
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Free Books / Cooking / The Modern Cook / | |
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Broths And Consommes In General, For Soups, Etc. Part 2 |
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This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Take two or more fowls, according to the quality of broth required; roast them before a brisk fire until half done; and then put them into a small, well-tinned stockpot, nearly filled up with water, and place this on the fire to boil; skim the consomme, and then add one good-sized carrot, two turnips, one onion, one head of celery, two cloves, a small piece of mace, and a little salt. Set the stock on the side of the stove to boil gently for about two hours, and then strain it off for use.
This kind of consomme is admirably adapted for persons of delicate health as a restorative. It is also very serviceable in imparting delicacy of flavor to all clear soups.
Roast off two pheasants, after having taken out the fillets for the purpose of making them into an entree, or four partridges may be 5 used, (removing the fillets in the same way); put them into a stockpot with a small knuckle of veal, and about one pound of lean of ham ; fill up with water, then set it on to boil on the stove-fire. Meanwhile slice up a carrot, an onion, two turnips, a head of celery, and a leek : fry these roots in a stewpan, with a small piece of butter, till they become slightly browned, then throw them into the consomme, after having previously well skimmed it. Add three cloves, a piece of mace, and a little salt; let it boil gently about three hours, and then strain it off for use.
This preparation will serve for all kinds of clear consomme soups, such as au Chasseur, or a la Desclignac, etc.
Take three or four wild rabbits, cut them up in pieces, and put them into a small stockpot with five pounds of knuckle of veal which has been roasted enough to color it; fill up with light broth or water, then set it on the stove to boil, skim it well, and garnish with carrot, onion, and celery, two cloves, a piece of mace, and a little salt. Let this boil gently for three hours, and then strain it off for use.
This consomme is very essential in clarifying Espagnole or brown sauce, and is also serviceable for all soups in which quenelles of game are served.
Take two or more old hens or fowls, or, in their stead, the carcasses of fowls, or any other sort of poultry you may have. Let them steep in cold water to cleanse them from any blood they may contain; then drain and put them into an appropriate-sized stockpot or stew-pan, and fill it up with common broth or water; garnish with celery, onions, turnips, carrots, and leeks. Set it to boil gently by the fire for two hours, if made with carcasses, but if old hens are used, it will require at least an hour longer. When done, skim off the fat and pass the consomme through a napkin into a basin for use.
This consomme may be considered as the proper basis of all white soups, and is most useful in clarifying and flavoring all white sauces.
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