Consomme Stock

Cut finely a shin of beef, put it in a stockpot with two scraped carrots, two peeled onions, three washed leeks, a few sticks of celery, and a small bunch of parsley roots, all finely minced; add six cloves, one teaspoonful of peppercorns, a bay leaf, and the whites and shells of six eggs. Moisten this with two gallons of broth and one quart of water, stir for a few minutes, place on the range, add a few pieces of chicken or bones if handy. Simmer for four hours, skim off the grease and strain through a wet cloth.

Chicken Consomme

Remove the fillets from two chickens and put the carcases with six pounds of fillet of veal into a stockpot with five quarts of good stock, season with half an ounce of salt, place the pot on the fire and boil; skim it well, add two onions stuck with two cloves each, a head of celery and four leeks. Let the pot simmer on the side of the fire for about three hours, skim off the fat, strain the broth and clarify with the fillets of chicken previously removed; then strain once more through a cloth into a basin. This consomme should be colorless.

Duchess Consomme

Butter a baking sheet, cover with four ounces of chou-paste, cook in the oven for six minutes, then cover the paste with forcemeat in small lumps laid at a little distance apart. Cut the paste into twelve equal sized pieces, each piece holding a lump of the forcemeat, pour one quart of boiling consomme over and serve.

Fish Consomme

Put into a two gallon stewpan three quarters of a pound of butter, four sliced onions, three heads of celery cut up small, five carrots cut in slices, four unpicked shallots, two bay leaves, one sprig of thyme, three cloves, one clove of unpicked garlic and twelve sprigs of parsley, and fry to a reddish brown color. When they are well done, pour in five quarts of water and one bottle Chablis or Sauterne. Put the stewpan on the fire and boil, skim and add a little mignonette pepper, an ounce and a half of salt, six pounds of any kind of fish cut in pieces, and the heads and bones of six large whiting, cod or eels, but keeping their fillets to clarify. Place the pan on the side of the fire, simmer for two hours, then strain the contents through a napkin. Pound the fillets with the whites of two eggs, stir them in the liquor, replace the pan on the fire, and boil for a few minutes longer. After straining again it is ready to serve.

Consomme Printanier

Cut two carrots and one turnip into shapes with a vegetable scoop, simmer for twenty minutes in salted water, drain and throw into one quart of consomme, with two tablespoonfuls of cooked French beans, cut into small pieces. Add a handful of chiffonade, cook five minutes more and serve.

Royal Consomme

Beat two eggs and mix with them half a teacupful of milk and one pinch of salt. Pour the beaten eggs and milk in a basin, stand the basin in a larger one containing hot water, put them in the oven and bake until the contents of the small basin are firm, then take the basins out and put the small one away to cool; when set cut the mixture into small well shaped pieces, and pour over them one quart of boiling consomme, and serve.

Consomme With Green Peas

Cut into pieces half a breast of a cooked chicken, put in a tureen, add two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas, and one truffle cut into dice. Pour one quart of boiling consomme over all.

Consomme With Pearl Barley

Wash three tablespoonfuls of pearl barley, put in a saucepan with three pints of consomme, and let boil for forty minutes. Add two tablespoonfuls of cooked breast of chicken cut in dice, two tablespoonfuls of cooked green peas, and serve in a hot tureen.

Consomme With Quenelles

Prepare some small quenelles in a buttered stew pan, pour salted water over them, and poach for two minutes. Drain on a sieve, put in a tureen with one quart of boiling consomme over them, and serve.

Consomme With Rice And Cream

Remove the fat from half a gallon of consomme, put in a stewpan and when at the point of boiling add four tablespoonfuls of ground rice, previously moistened with a little stock. Boil for ten minutes, and add one teaspoonful each of sugar and salt, boil again and when the rice is quite done, pour in half a pint of boiling cream.