Name applied in cookery to a strong clarified soup, the different consommes seen on bills of fare, called Consomme a la this and a la that, simply terrorizes the guests as Well as the young cooks, and are merely significant of the different garnitures that are placed in the soup or plate before being served, or else the flavor of the principal meat of which the consomme was made. The ingredients for a good general every day consomme is here given.

Consomme Ingredients

To make five gallons (which quantity should serve too guests) take fifteen pounds of LEAN beef trimmings, six medium sized peeled carrots, same of onions, twelve leeks, two heads of celery, a bunch of parsley and a gallon of tomatoes all chopped fine, mix with them after chopping, one tablespoonful of whole peppers, twelve cloves, six bay leaves, eighteen beaten whites of eggs and their shells, a little salt, then add stirring all the time, eight gallons of good stock free from fat, COLD, or if hot, place a chunk of ice in the saucepan before pouring in the hot stock. Next, place saucepan on the range, add three hens, (they can be used as salads after) fetch to a slow simmer and reduce to about five gallons in four hours, then strain through a consomme towel (double cheese cloth). In the following numerous consommes there will be stated certain flavors such as "veal," "chicken," "game," "mutton," "vegetable," "fish," etc. When the recipe has this statement, it means that the stock besides containing the ingredients mentioned for making consomme should have an extra supply of the flavor called for, so that it will be distinct from the ordinary flavor of plain consomme.

Consomme Africaine

Cooked artichoke bottoms and egg plant cut in small squares, kept hot in consomme, spoonful placed in each plate at time of serving; a teaspoonful of curry powder to each gallon of stock should be mixed with the ingredients before boiling so as to give the soup a light curry flavor.

Consomme Andalouse

After the plain consomme is strained and seasoned, some well washed pearl tapioca is simmered in it till perfectly clear; small poached quenelles of forcemeat are kept hot in a little consomme, and one or two added to each plate at time of serving; the soup should have strong tomato flavor with a suspicion of garlic.

Consomme Anglaise

Plain consomme made with plenty of veal bones to give it a gelatinous taste; served with green peas and small squares of white chicken meat in each plate.

Consomme Bagration

Make two sepa rate consemmes, one plain, the other with plenty of fish heads, when both are strained and seasoned, mix together, so that the fish flavor slightly predominates; when serving, a spoonful of the following mixture is placed in each plate of soup; small fish quenelles, tails of crayfish, flakes of small fish, and small cut vegetables of the season.

Consomme Beauvilliers

Soup of vegetable flavor, served with slices of stuffed cucumbers and small squares of toast. To stuff the cucumbers, cut off the ends, remove the seedy part with a column cutter, fill it with any forcemeat you have on hand, then simmer in milk and water till done, remove and drain, and when cold cut in thin slices,