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Free Books / Cooking / The Post-Graduate Cookery Book / |  |
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Consomme |
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Free Books / Cooking / The Post-Graduate Cookery Book / | |
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Consomme |
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This section is from the book "The Post-Graduate Cookery Book", by Adolphe Meyer. Also available from Amazon: The Post-Graduate Cookery Book.
Chop fine 3 pounds of lean beef, mix with it 4 egg whites and 1 pint of cold water, and work it vigorously; then add slowly 3 gallons of General Stock, set it over a moderate fire and let simmer for 1 hour and 30 minutes, stirring every once in a while, to prevent it from sticking to the bottom; then strain through a fine cloth and season to taste with salt and a pinch of sugar.
Note. - If the color is too light, add a few drops of Black Jack (burned sugar) - but use it with discretion.
Proceed as for ordinary consomme, using white chicken stock to moisten the chopped beef. When boiling, add a partially roasted fowl.
Put into a saucepan 3 pounds of game carcasses, and moisten with 2 gallons of General Stock; add a faggot of herbs, consisting of parsley roots, 1 sprig each of thyme and sweet basil,
2 bay leaves, 4 sage leaves, and 1 sprig of marjoram ; clarify with 2 pounds of lean beef.
Note. - Care should be taken that the skin of the game is discarded before cooking.
Prepare a custard with 1 gill of pure of chestnuts, 1 gill of cream, 2 yolks and 2 whole eggs; season to taste, and cook in small buttered timbale moulds in a bain-marie in a slow oven.
When cold, cut the custard in slices and serve in consomme.
Beat together 4 yolks and 2 whole eggs with 2 gills of consomme ; season with salt and nutmeg, strain and fill into some small buttered timbale moulds. Then stand these in a saucepan with boiling water and cook in the oven from 12 to 15 minutes.
When cold, cut in slices or in fancy shapes, and serve in the consomme.
Prepare custard as described for Nesselrode Consomme, using puree of carrots instead of chestnuts.
Make custard with puree of tomatoes. Slice, when done, and serve in consomme with green peas.
Add to the consomme three kinds of royal custard - yellow, red and green (the latter colored with spinach).
Serve consomme with poached eggs and - on a dish separate - some "deviled crusts" (receipt given elsewhere in this book).
Prepare and cook vegetables as directed for Brunoise Soup. Then take some toasted slices of dinner rolls and put on each some of the vegetables, sprinkle over some grated Parmesan cheese, place a small piece of butter on each, arrange on a baking sheet and bake in the oven.
Serve the crust separate to consomme.
Pound in the mortar 4 ounces of lean ham with 1/2 gill of well reduced tomato sauce and 2 tablespoonfuls of bechamel, 11 sauce; rub through a fine sieve, put into a bowl and mix with 1/2 gill of consomme, 4 egg yolks and 1 whole egg; flavor with a dash of Madeira, and season with salt, cayenne and grated nutmeg.
Fill some small buttered dariole moulds with this mixture and cook in the oven as you would cook Royal Custard.
When cold, cut into slices and serve in consomme with green peas.
Continue to:
recipes, cooking, consomme, deserts, entrees, game, salads, soups, vegetables, sauces, deserts, cook book
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