Clarified Consomme

Proportions.—When the stock (No. 194a) is ready put five quarts of it into a soup pot, adding two pounds of lean meat and three pounds of cleansed and washed fowls. Boil it up slowly, and just when ready to come to a boil, carefully remove the scum arising on the surface and then add half a pound of roasted veal. Simmer slowly until the fowl is cooked, which will take from two and a half to three hours, lifting it out as soon as it is done so as to save the breasts which will be found useful for garnishings, purees, salads, sandwiches, etc.; return what remains of the fowls to the broth once again and continue boiling for half an hour longer, skim the fat off very carefully and mix in the clarification.

Clarification.—Trim off the fat, remove the nerves from a piece of beef sufficient to obtain two pounds after it is chopped up, and mix in with this chopped meat half a quart of cold stock (or water); pour this clarification into the broth, add two ounces of minced carrots, and two ounces of minced leeks; season with salt and color the soup with caramel (No. 18); keep the liquid in a boiling state for one hour. The consomme should be perfectly clear, sapid and tasty; strain it through a silk sieve or a fine napkin and use when needed, serve in cups, or in a soup tureen with any garnishing desired.

Remoistening.—After the stock or consomme has been taken out of the pot, pour in sufficient water to have the meats entirely re-covered and boil again for three hours; remove all the fat and strain it through a napkin; do not salt this. This remoistening is used for diluting certain soups, and to moisten veal or chicken stock with which meat extract is made (see meat extract, No. 368).