Consomme

8 pounds beef 2-pound knuckle of veal 1 small fowl ¼ cup carrot.

¼ cup turnip ¼ cup onion 1 tablespoon salt 1 sprig marjoram.

1 sprig thyme.

1 bay leaf.

1 sprig parsley.

6 quarts cold water.

Simmer beef, veal and fowl in water four hours; add vegetables, salt, and herbs tied in a bag; cook slowly one hour. Strain, cool, remove fat and serve.

Consomme is the foundation for all clear soups, each soup taking its name from the garnishing which is used.

Consomme With Barley

2 tablespoons pearl barley 2 quarts consomm.

8 cups boiling water 1 teaspoon salt.

Cook barley in boiling water until tender; add salt, reheat in consomme and serve.

Consomme With Eggs

2 quarts consomme 4 cups water.

6 eggs 1 teaspoon salt.

Poach eggs in salted water. Place in a tureen and pour hot consomme over them.

Consomme Claret

2 quarts consomme.

1 inch stick cinnamon.

3 egg yolks.

2 cups claret.

2 cups hot water.

3 egg whites.

Cook cinnamon in consomme; add claret and hot water. Beat egg yolks; add hot mixture slowly to them. Cut and fold in the beaten whites. Serve immediately.

Vegetable Consomme

8 cups consomm<.

2 tablespoons carrots.

2 tablespoons string beans.

2 tablespoons turnips 2 tablespoons green peas 2 tablespoons asparagus tips.

Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender; add consomme, reheat and serve.

Consomme A L'ltalienne

2 tablespoons spaghetti 2 cups consomme.

4 tablespoons mushrooms 2 tablespoons butter.

Cook spaghetti in boiling salted water; when tender, cut in rings. Cut mushrooms in slices and saute with spaghetti in melted butter. Heat consomme, add spaghetti and mushrooms, and serve.

Consomme au Riz 8 cups consomme 8 cups boiling water.

¼ cup rice 1½ teaspoons salt.

Cook rice in boiling salted water until tender; drain, pour over rice six cups boiling water to wash off starch and separate kernels; drain, add hot consomme and serve.

Swiss Consomme

6 cups consomme.

½ cup carrots cut in fancy.

Shapes 2 tablespoons butter.

¼ cup turnips cut in fancy shapes.

1 cup celery cut in small pieces.

2 tablespoons cold cooked chicken.

1 cup roasted chestnuts cut in slices.

Melt butter, add vegetables and cook until yellow. Cook in boiling water until tender, being careful not to overcook. Drain, add hot consomme, chestnuts and chicken. Season with salt and pepper if necessary.

Chicken Consomme

1 fowl cut in pieces 4 quarts cold water ¼ cup onion ¼ cup celery.

1½ tablespoons salt.

Pepper, cayenne and celery salt.

Bit of bay leaf.

Sprig of parsley.

Cover fowl with cold water, bring to the boiling point, then simmer four hours; add vegetables and seasonings, and simmer one hour. Strain, cool, remove fat, clear and serve.

If all the stock is not needed at once, remove fat from portion required only, as fat prevents the stock from spoiling.

Chicken Consomme With Macaroni

2 quarts chicken consomme ½ cup cooked macaroni cut in rings.

Reheat consomme and add macaroni rings.

Chicken Consomme With Custard

½ cup milk.

1 slice onion.

½ teaspoon Worcestershire Sauce.

Salt, cayenne bit of bay leaf l egg.

6 cups consomme.

Scald milk with onion and bay leaf. Strain; beat egg slightly; add seasonings and milk. Bake in shallow pan until firm. Cool; remove from pan; cut in fancy shapes. Heat consomme, add custard and serve.