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Clear Consomme Soups In General. Part 6 |
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Free Books / Cooking / The Modern Cook / | |
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Clear Consomme Soups In General. Part 6 |
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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 carrots, turnips, heads of celery, leeks, and onions, of each a couple; cut them into small dice and fry them in a stewpan, over a slow fire, with an ounce of fresh butter, a little pounded sugar, and a sprinkling of salt. When the vegetables have acquired a light brown color, pour into them three quarts of good strong bright consomme' or blond of veal, and put the soup on the stove to boil; skim it well, and then remove it to the side, there to continue gently boiling until the vegetables are thoroughly done. Add half a pint of green-peas, a handful of French beans (cut into the form of diamonds), and half a pint of asparagus points (the whole having been previously boiled green for the purpose), also a few duchess' crusts ; and having tested the flavor and seasoning of the soup, send to table.
* From the French, Hoche-pot.
Pick, wash, and blanch, a dozen white-heart cabbage-lettuces ; cut them open, and spread them on a clean napkin ; season them with minionette pepper, and salt; then put two together, face to face, and proceed to tie them up with twine. Cover the bottom of a stewpan with thin layers of fat bacon, and place the lettuce thereon ; pour upon them some broth from the boiling stockpot, over which lay a round of buttered paper; place the lid on the stewpan, start them to boil on the fire, and then place them on a slackened stove, to simmer gently for about an hour; after which, drain the lettuces onv a clean napkin, untie them, and after having cut them into inch lengths, lay them in the soup-tureen, together with a pint of young green peas boiled for the purpose, and a small pinch of minionette pepper. Take every particle of fat off the broth in which the lettuces have been braized, and add it to the lettuces and peas already in the tureen, over which pour two quarts of bright strong consomme of fowl; ascertain that the soup be palatable, and having thrown in a handful of duchess' crusts, send to table.
Take carrots, turnips, and cucumbers, of each two, and with a vegetable scoop cut them out into the shape of olives or pears. To the foregoing add the white parts of two heads of celery, and three leeks, which must be cut into thick shreds half an inch long; blanch or parboil these for five minutes; drain them on a sieve, and afterward place them in a small soup-pot capable of containing three quarts; add rather better than two quarts of good consomme, and set the soup on the stove-fire to boil, skim it, and place it by the side to boil gently until the vegetables are sufficiently done. While the soup is boiling, blanch the following vegetables, which, when done, put into the soup with the others: a handful of Brussels sprouts, half a pint of young peas, a few French beans cut small, and a handful of asparagus heads. Add a pinch of minionette pepper; allow the soup to boil three minutes longer, and having placed some duchess' crusts in the tureen, pour the soup upon them, and serve.
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