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Clear Consomme Soups In General. Part 2 |
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Free Books / Cooking / The Modern Cook / | |
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Clear Consomme Soups In General. 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.
Truss two spring chickens, and boil them in some good white consomme. When done and cooled, cut them into small members, paring off the skin; put these into a well-tinned stewpan, together with the stock they were boiled in, which should be clarified, if it be not sufficiently bright. Set the stewpan on the stove-fire to boil, and then add the white leaves of four cabbage-lettuces, a small handful of sorrel, a little tarragon and chervil, and one head of celery shred fine. See that the soup be perfectly seasoned and of delicate flavor, and send to table.
Take four turnips, cut them into the form of small cloves of garlic, fry them in a little butter and sugar in a stewpan over the fire to give them a light brown color, then drain them upon a sieve and put them into a soup-pot. Scoop out the red part of two large-sized red carrots, blanch or parboil these for ten minutes, and, when strained, add them to the turnips; then pour upon the vegetables three quarts of strong bright consomme, and set the soup to boil gently by the side of the stove-fire until the vegetables are thoroughly done, taking care to skim off the butter as it rises to the surface. Ten minutes before dinner-time, throw into the soup, while boiling, some very small Brussels sprouts that have been previously parboiled : and just before sending this soup to table, add to it about two or three dozen very small quenelles of pheasant.
Mix with six ounces of sifted flour, half a pint of double cream, four ounces of fresh butter, and two ounces of grated Parmesan cheese, a little minionette pepper, salt, and grated nutmeg. When these ingredients have been thoroughly mixed together with a wooden spoon, put the stewpan containing them on the fire - stirring it quickly and continually, until it begins to thicken, when it should be well worked with the spoon for about five minutes. By this time the batter will have assumed the appearance of a firm, compact paste; two whole eggs and two yelks should then be worked into it; then add a tablespoonful of chopped and blanched parsley.
When this paste is so far ready, make up two half-sheets of paper in the shape of a funnel, with a hole at the point, a quarter of an inch in diameter, and fasten them with a pin. Into each of these papers or forcers, put as much of the paste as will nearly fill it; close the large ends in the same way as you would a paper of brown sugar; and with gentle pressure force the paste out at the pointed extremity on to a large stewpan cover (previously buttered) in the shape of large peas ; this is done with a sudden jerk of the wrist. When the stew-pan lid is covered with these fragments of paste - which, however, must not be close enough to touch each other - prepare some boiling consomme in a stewpan over the fire, and shake off the peas into it (which will be easily effected by just passing the lid containing the fragments of paste over the fire), in order to detach them, and thus facilitate their slipping into the broth. Let these boil very gently for five minutes; strain them on a sieve, and then throw them into three quarts of strong bright consomme of fowl or game prepared for the purpose; allow them to boil again gently for five minutes ; add a pluche of tarragon and chervil, and let these boil a short time previously to serving up the soup.
Send some grated Parmesan cheese on a plate, to be handed round simultaneously with this soup.
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