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Brown Soup Stock
Is made like bouillon, with the addition of three sprigs of parsley, one sprig of thyme, and omission of the sherry. If the stock is not sufficiently brown, add one teaspoon kitchen bouquet for each quart of stock, or one teaspoon of caramelized sugar.
Many prefer browning a portion of the meat before covering with cold water, to give color to the soup. If this method is employed, use one quart less water. 6 cups brown stock 2 tablespoons onion 1 sprig parsley 3 tablespoons butter St. Germain Soup 1 can peas bit of bay leaf salt, pepper, cayenne 3 tablespoons flour 2 cups milk Reserve one fourth cup of peas for garnishing; cook remainder of peas, onion, bay leaf and parsley in stock ten minutes; mash through a sieve. Make a white sauce of butter, flour and milk; combine mixtures, cook five minutes, add peas, and serve with sippets of bread. Consommé 8 pounds beef 1 small fowl 4 cup turnip 2-pound knuckle of veal 4 cup onion + cup carrot 1 sprig thyme 1 bay leaf 1 tablespoon salt 1 sprig marjoram 1 sprig parsley 6 quarts cold water Simmer beaf, veal, vegetables, salt, and herbs tied in a bag; cook slowly one hour. Strain, cool, remove fat, and serve. and fowl in water four hours; add Consommé is the foundation for all clear soups, each soup taking its name from the garnishing which is used. Consommé with Barley 2 tablespoons pearl barley 8 cups boiling water 2 quarts consommé 1 teaspoon salt Cook barley in boiling water until tender; add salt, reheat in consommé, and serve. 2 quarts consommé 6 eggs Consommé with Eggs Poach eggs in salted water. hot consommé over them. 4 cups water 1 teaspoon salt Place in a tureen and pour Consommé Claret 2 quarts consommé 2 cups claret 1 inch stick cinnamon 2 cups hot water 3 egg yolks 3 egg whites Cook cinnamon in consommé; add claret and hot water. Beat egg yolks; add hot mixture slowly to them. Cut and fold in the beaten whites. Serve immediately. 8 cups consommé 2 tablespoons carrots Vegetable Consommé 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 consommé, reheat, and serve.
Consommé à l'Italienne 2 tablespoons spaghetti 4 tablespoons mushrooms 2 cups consommé 2 tablespoons butter Cook spaghetti in boiling salted water; when tender, cut in rings. Cut mushrooms in slices and sauté with spaghetti in melted butter. Heat consommé, add spaghetti and mushrooms, and serve.
Consommé au Riz 8 cups consommé 1/4 cup rice 8 cups boiling water 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; add hot consommé and serve. 6 cups consommé Swiss Consommé ½ cup carrot cut in fancy shapes 2 tablespoons butter 4 cup turnip 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 consommé, chestnuts, and chicken. Season with salt and pepper if necessary. 1 fowl cut in pieces 4 quarts cold water 1/4 cup onion + cup celery Chicken Consommé 11 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 por tion required only, as fat prevents the stock from spoiling, Chicken Consommé with Macaroni 2 quarts chicken consommé ½ cup cooked macaroni cut in rings Reheat consommé and add macaroni rings.
Chicken Consommé with Custard ½ cup milk 1 slice onion salt, cayenne bit of bay leaf teaspoon Worcestershire sauce 1 egg 6 cups consommé 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 consommé, add custard, and serve. 1 knuckle veal White Soup Stock No. I 1 fowl + cup carrot 1 tablespoon salt parsley 1 onion stuck with 6 cloves + cup celery water pepper and cayenne Break the knuckle of veal in small pieces; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone. Cook three hours, keeping below the boiling point. Add remaining ingredients; simmer one hour; strain; cool; use as needed.
White Soup Stock No. 2 6-pound knuckle of veal 2 pounds chopped veal 1 cup celery 4 quarts water 1/4 cup onion 1 teaspoon peppercorns 2 teaspoons salt Break knuckle in pieces; add chopped veal; cover with water; let stand one hour. Simmer four hours; add vegetables; simmer one hour; add seasonings and strain. The meat used in this recipe or in white soup stock No. 1 may be chopped and used for croquettes, soufflés, veal loaf, or hash, but as it lacks flavor, the dishes must be highly seasoned to be palatable.