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Consommé, or Stock

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw meat or fish. Check current food-safety guidance before following this.

Source and licence

From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.

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Ingredients

Method

  1. Put in a stock-pot a roast fowl (or the carcass and remains of a fowl), a knuckle of veal, three pounds of beef, and three quarts of water.
  2. When the scum begins to rise, skim carefully until it quite ceases to appear.
  3. Then add a carrot, a turnip, an onion, a leek, two cloves, a little celery, and a little salt.
  4. Simmer very gently four hours.
  5. Remove every particle of grease, and strain through a flannel kept for the purpose.
  6. This soup is the foundation of most soups and sauces.
  7. To clarify: when necessary that the soup should be very clear, clarify it in the following manner: Put in a saucepan a pound of chopped raw beef (off the round is preferable), which mix with an egg and two glasses of water, and pour into your consommé.
  8. Simmer very gently for an hour, and strain.