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Show THREE GOOD RECIPES CONSOMMES AS PREPARED BY A RECOGNIZED AUTHORITY. Rules That Must Be Observed If One Would Have the Dishes at Their Best How Stock Should Be Made. (Those recipes are from the notebook note-book of Oscar Tschlrky, tor many . years head of the culinary department depart-ment of a leading New York hotel.) Consomme Royal. Beat two eggs aud mix with them half a teacup of milk and one pinch of salt. Pour the beaten eggs into a basin with the I milk, stand the basin iu a larger one j containing hot water, put this arrange-j arrange-j ment in the oven and bake until the j contents of the small basin are firm. Take out and put the mixture in the small basin away to cool. When set cut into small pieces, pour over them one quart of consotnrne and serve. Chicken Consomme. Remove the fillet from a chicken and put the carcass car-cass with three pounds of fillet of veal into a stock pot, with two and one-half quarts of good stock; season with one-fourth one-fourth of an, ounce of salt and place the pot on the fire to boil. Add an onion stuck with two cloves, a small head of celery and two leeks. Continue Contin-ue to skim well as the pot simmers on the side of the fire for about three 1 hours. Then strain the broth and clarify clar-ify with the let of chicken previous Ij "removed. Strain once more through a cloth into a basin. This consomme should be colorless. Consomme with rice and cream Remove Re-move the fat from two quarts of consomme, con-somme, put in a stew pan and when at the point of boiling add four table-spoonfuls table-spoonfuls 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. Note This is my recipe for the consomme con-somme stock Intended to be used in making the above soups: Cut finely a shin of beef, put in a stock pot with two scraped carrots, two peeled onions, three washed leeks, a few sticks oT 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, and, if con v. -lent, add pieces of chicken or a few bones. Let this simmer on the range for four hours, skim off the grease, strain i through a wet cloth, and you have the foundation for all consommes. Chicago Chi-cago News |