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Consommé 3 lbs. beef, poorer part of round

2 tablespoons butter 1 lb. marrow-bone

1 tablespoon salt 3 lbs. knuckle of veal

1 teaspoon peppercorns 1 quart chicken stock

4 cloves

Carrot 1/3 cup each, cut in dice

3 sprigs thyme

Turnip

1 sprig marjoram

Celery

2 sprigs parsley 1/3 cup sliced onion

1/2 bay leaf 3 quarts cold water

Cut beef in one and one-half inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling-point, and let simmer three hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.

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