CONSOMME - Defined, Ingredients and Recipes
CONSOMME—Name applied in cookery to a strong clarified soup, the different consommés seen on bills of fare, called Consommé 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 consommé was made. The ingredients for a good general every day consommé is here given.
CONSOMME INGREDIENTS--To make five gallons (which quantity should serve zoo 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 consommé towel (double cheese cloth).
In the following numerous consommés 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 consommé should have an extra supply of the flavor called for, so that it will be distinct from the ordinary flavor of plain consommé.
CONSOMME AFRICAINE—Cooked artichoke bottoms and egg plant cut in small squares, kept hot in consommé, 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 consommé 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 consommé, 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 consommé 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 separate consemmés, 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.
CONSOMME BOURDALOUE—A chicken-flav ored soup served with small squares of cooked chicken breast, green peas, circular thin slices of rice that has been mixed with egg yolks and montpelier butter, then steamed and allowed to become cold.
CONSOMME BARIGOULE—A game-flavored soup seasoned with sherry wine, and served with slices of stuffed olives together with slices of button mushrooms.
CONSOMME BRUNOISE-A vegetable-flavored soup served with green peas, very small squares of carrot, turnip (white and yellow) celery and artichokes.
CONSOMME BOURGEOISE—To the consommé ingredients is added a couple of ham knuckles, thus giving the soup a slight ham flavor. It is served with shred cooked cabbage, leeks, very small balls of potatoes, and minute squares of carrot, turnip and celery.
CONSOMME CAREME-A plain consommé flavored with Madéira wine and served with small sippets of toast, together with small circular slices of cooked carrot, white and yellow turnip, finely shred lettuce, sorrel leaves and a sprinkling of chopped chervil.
CONSOMME CELESTINE—A plain consommé flavored with sherry wine, served with small sandwiches of the following: Make six French pancakes, spread three with forcemeat and grated cheese, place the other three on top, then stamp them with a medium-sized column cutter.
CONSOMME CHATELAINE-A plain consomme served with green peas, shredded string beans and squares of custard, made of one pint of onion purée, 24 egg yolks, salt, red pepper, mixed and steamed.
CONSOMME CHANTILLY—A bunch of fresh mint should be boiled with the consommé ingredients, the soup to be served with blanched rings of green onion tops, and small squares of a stiff purée of green peas.
CONSOMME WITH CHOUX—A plain consommé served with green peas, slices of button mushrooms and small balls of choux paste made like stoned olives, the centre filled with forcemeat and baked ten minutes.
CONSOMME CHIFFONADE —A vegetable flavored soup served with shredded cabbage and lettuce, thin strips of carrot and turnip, together with green peas.
CONSOMME CLAREMONT — A plain consommé served with small rings of onions that have been dipped in milk, then flour, then fried crisp ; together with Royal custards cut in squares or circles, made of ten yolks of eggs, two whole eggs, and half pint of cold consommé; mixed together, not beaten; slowly steamed till set.
CONSOMME COLBERT—A plain consommé served with a freshly poached egg, and a spoonful of small cut vegetables of the season.
CONSOMME WITH CELERY — Plenty of celery trimmings should be boiled with the consommé ingredients, the soup served with a spoonful of shredded cooked celery, thin strips of tongue, mushrooms and a little dry boiled rice.
CONSOMME CUSSY—With the consommé ingredients should be boiled plenty of game trimmings to give the soup a game flavor. It is served with small blanched and peeled chestnuts, a small timbale of game forcemeat mixed with mushrooms, finished with a little Madéira wine.
CONSOMME DUCHESSE— Strain off a plain consommé, then thicken it with corn-starch mixed with water, simmer it till it is perfectly clear and gelatinous; it is then served with strips of white chicken meat ; the soup to be of strong chicken flavor.
CONSOMME WITH DARIOLES—A consommé of strong chicken flavor served with quarters of darioles made of a pound of lean grated ham, half a cupful of Soubise purée, half a cupful of tomato purée, two whole eggs, eight yolks of eggs, a wine glass of Madéira wine, same of cold consommé, with a dash of red pepper; make the whole into a paste, then rub it through a fine sieve, fill dariole molds, steam till set, cut in quarters when cold, and serve with the soup together with green peas.
CONSOMME DESCLIGNAC—A plain consommé flavored with sherry wine, served with circular slices of Royal custards.
CONSOMME DOUGLAS—A plain consommé served with shreds of cooked celery, red tongue, mushrooms and a little dry boiled rice.
CONSOMME DUBORG—A plain consommé served with dry boiled rice and some fancy shapes of Royal custards.
CONSOMME D'ORSAY — A strong chicken flavored consommé served with an egg poached in consommé, together with very small cut vegetables of the season.
CONSOMME DAUMONT—A sherry wine-flavored consommé served with small pieces of cooked chicken breast, sweetbread, red tongue and tops of button mushrooms.
CONSOMME EPICURE—A strong consommé of game-flavor, seasoned with Madéira wine, and served with a freshly poached egg in each plate.
CONSOMME OF GAME—The preceding, but in place of the egg, it is served with quenelles or raviolis made of uncooked partridge one part, cooked calf's brains one part, Parmesan cheese half part, yolks of eggs to bind, pounded, rubbed through a fine sieve, molded into quenelles and poached.
CONSOMME GAMBETTA-A chicken-flavored consommé served with a poached yolk of egg, and three quenelles of veal, one of its natural color, the others being colored red and green respectively.
CONSOMME INDIENNE—Same as "consommé Africaine" adding, however, strips of cooked chicken breast and a little dry boiled rice.
CONSOMME IMPERATRICE–A strong chicken flavored consommé served with a freshly poached egg in each plate.
CONSOMME ITALIENNE—A plain consommé slightly flavored with tomatoes and a suspicion of garlic; served with green peas and small pieces of well washed macaroni.
CONSOMME IMPERIAL—A chicken flavored consommé served with green; peas, asparagus points and small quenelles of chicken forcemeat.
CONSOMME JULIENNE—A vegetable flavored consommé served with fine shreds of green stringless beans, carrot, turnip, cabbage, celery, leeks, spring onions, and green peas, the vegetables should be sautéed in butter first, before simmering them in the consommé.
CONSOMME JOINVILLE—A strong consommé well flavored with fish heads, pounded lobster heads and shells; when strained off, seasoned with white wine, served with small pieces of lobster and croutons souffles.
CONSOMME KURSEL—A vegetable flavored consommé served with a spoonful of cooked green peas, asparagus tips, shred lettuce, cut stringless beans, flageolets and green onions.
CONSOMME MARIE STUART—A mutton flavored consommé served with a spoonful of well washed, cooked pearl barley, and small cut vegetables of the season.
CONSOMME MACEDOINE—A chicken flavored consommé served with a mixture of varicolored vegetables cut in very small squares, or else use the canned macedoines.
CONSOMME MAGENTA—A plain consommé slightly colored with tomato juice, to which is added a macedoine of vegetables and some chopped parsley and celery leaves.
CONSOMME MASSENA—Made with plenty of hare or jack rabbit trimmings mixed with the consommé ingredients, when strained off, flavored with sherry wine; served with small quenelles of rabbit.
CONSOMME WITH MACARONI-A roast poultry stock should be used to make the consommé; when strained off and seasoned, served with macaroni that has been boiled, washed, drained, and then cut into quarter-inch pieces.
CONSOMME MILANAISE—The preceding made consommé served with the addition to the macaroni, one inch lengths of boiled smoked tongue; a butter chip full of Parmesan cheese should be served separately.
CONSOMME MONTE CARLO—A rich chicken flavored consommé served with slices of cooked vegetables stamped out with cutters representing clubs, spades, hearts and diamonds; also circular slices of chicken forcemeat that is dotted with truffles to represent dominoes; also circular slices of cooked beetroot, carrot and turnip representing poker chips.
CONSOMME MEFICIS—A rich chicken flavored consommé lightly thickened with corn starch; served with a freshly poached egg in each plate, together with a canape or small patty of chicken forcemeat served separately.
CONSOMME MONTMORENCY—A rich flavored chicken consommé served with noodles, small balls of chicken forcemeat, and some lettuce leaves spread with chicken forcemeat rolled up like cigarettes and braised.
CONSOMME NAPOLITAINE—A game flavored consommé to which is added Madéira wine, served with small cut and washed macaroni, cooked celery cut in small squares, and small croutons of toast.
CONSOMME WITH NOODLES—A rich thicken flavored consommé served with finely shred noodles.
CONSOMME NIVERNAISE — A plain consommé flavored with sherry wine; served with small quenelles of veal, together with fancy Italian paste, and a macedoine of vegetables.
CONSOMME NAUDIER -A rich chicken flavored consommé served with small quenelles of chicken forcemeat of different colors; to make which, take some chicken forcemeat and divide it into four parts; into the first work some finely chopped truffle peelings; the second finely minced red tongue; the third, chopped parsley; the fourth, minced yolks of hard boiled eggs.
CONSOMME NILSSON—A rich chicken flavored consommé served with small quenelles of chicken forcemeat in three color! shape of a pencil, an inch long; to make which, divide the forcemeat into three parts, leave one plain, color the others red and green respectively.
CONSOMME ORGE—A plain consommé served with pearl barley, breast of cooked chicken cut in squares, carrots and turnips cut into small squares.
CONSOMME WITH PEAS-A vegetable flavored consommé served with green peas, together with black peas scooped out of truffles.
CONSOMME POISSON — A plain consommé slightly flavored with fish stock, seasoned with sherry wine; served with green peas, dry boiled rice and small quenelles of lobster.
CONSOMME PRINTANIERE — A vegetable flavored consommé served with plenty of green peas, asparagus tips, and other spring vegetables cut small.
CONSOMME PRINTANIERE ROYAL—Same as the preceding, with the addition of Royal custards, into which has been steamed a finely cut macedoine of vegetables.
CONSOMME PAYSANNE—A vegetable flavored consommé served with a jardiniere of vegetables, shred cabbage and lettuce.
CONSOMME PRINCESSE—A rich chicken flavored consommé served with green peas, asparagus tips, pearl barley, diced chicken breast, and forcemeat quenelles.
CONSOMME PATTI—A plain consommé served with rice, green peas, breast of chicken and truffles cut in small squares, together with some Parmesan cheese served separately.
CONSOMME PATE D'ITALIE—A chicken fla vored consommé served with fancy Italian paste.
CONSOMME PRINCE DE GALLES—A game flavored consommé, served with asparagus tips. Royal custards, breast of chicken and chicken forcemeat; all cut in diamond shapes.
CONSOMME PALESTINE—A chicken flavored consommé served with dry boiled rice, and thin slices of stewed Jerusalem artichokes.
CONSOMME WITH QUENELLES, ASPARAGUS TIPS, TURNIPS, RICE, CORN, PEAS, OR ANY OTHER SIMPLE THING, AS OFTEN SEEN ON BILLS OF FARE, IS SIMPLY A PLAIN CONSOMME SERVED WITH THE ARTICLE NAMED.
CONSOMME ROYALE — A plain consommé served with circular slices of Royal custards, and flavored with sherry wine.
CONSOMME RACHAEL—A game flavored consommé seasoned with Madéira wine, and served with small quenelles of game together with shreds of cooked red tongue and truffles.
CONSOMME RENAISSANCE—A game flavored consommé seasoned with Malaga wine; served with sliced mushrooms, dry boiled rice, green peas and croutons.
CONSOMME RIVOLI—A plain consommé but highly spiced; served with noodles, also Parmesan cheese served separately.
CONSOMME SEMOULE—A plain consommé, when strained off has tapioca or semolina washed, then simmered till same is clear in the soup.
CONSOMME SAGOU—Same as the preceding, but using sago instead of tapioca.
CONSOMME DE STAEL—A chicken flavored consommé served with lozenge shaped pieces of fried bread, and small quenelles of chicken forcemeat.
CONSOMME SEVEIGNE—A chicken flavored consommé served with asparagus tips, cut stringless beans, green peas, and Royal custards mixed with forcemeat.
CONSOMME SOLFERINO—A strong beef flavored consommé; served with small quenelles of farina. Plenty of roast beef bones should be boiled in the stock.
CONSOMME SUEDOISE-A rich chicken flavored consommé served with a small croustade in each plate filled with a mixture as follows: run a couple of carrots, turnips and a small cabbage through a mincing machine, braise them till done, then mix with them a can each of flageolet beans and green peas, also a little Parmesan cheese; season to taste.
CONSOMME TROIS RACINES—A mutton flavored consommé served with cubes of braised turnip, carrot and celery.
CONSOMME TALMA—A chicken flavored consommé served with grains of boiled rice, and shapes of Royal custards made of eggs and almond milk.
CONSOMME ST. XAVIER—A vegetable flavored consommé served with a Printaniére of vegetables, shred cabbage and the following: Cook together four ounces of batter, six ounces of flour, two ounces of grated cheese, one cup of cream; season it with pepper, salt and nutmeg; remove from the fire when done, and beat into it two whole eggs, two yolks of eggs, some chopped parsley; then rub it through a colander into the simmering soup.
CONSOMME VERMICELLI—Is simply a rich veal flavored consommé served with vermicelli that has been boiled, and then well washed and drained.
CONSOMME VOLAILLE—Is simply a rich chicken flavored consommé served with strips of chicken meat.