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 sou)) with caramel (No. 18); keep the liquid in a boiling state tor one hour. The consomme should be perfectly clear, sapid and tasty: strain it through a silk sieve or a fine napkin and use when Deeded, 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).

(190). Clarified Chicken Consomme, (Consomme De Volaille Clarifie)

Put into a soup pot eight quarts of white chicken broth (No. 188), add two pounds of knuckle of veal, one pound of chicken legs and pinions, then boil, skim, and put in four pounds of roasted. unbrowned chicken, two minced leeks, one medium sized minced carrot, one onion stuck with one clove, a little parsley and celery roots. Boil continually for four hours. Chop up very fine two pounds of veal, mix in with it two whole eggs, dilute with one quart of cold broth and stir this into the consomme, using a whip, adding two broken up chicken carcasses. Boil on a slow fire for one hour, salt it according to taste, and strain it through a silk sieve.

(191). Clarified Fish Consomme (Consomme" De Poisson Clarifie)

Butter the bottom of a saucepan, garnishing it with sliced onions, and place on top six pounds of fish bones, such as bass, perch or any other gelatinous fish, a bunch of celery, parsley, bay leaf, thyme, one pound of minced carrots, a pound and a half of leeks, and dilute with one quart of water. Cover the saucepan, set it over a slow fire, and let fall to a colorless glaze, then moisten with four quarts of hot water, boil, skim and let simmer for one hour, then strain through a sieve, and clarify the broth with the whites of four eggs and half a bottleful of white wine.

(192). Clarified Game Consomme' (Consomme De Gibier Clarifie)

Butter the inside of a very thick saucepan, cover the bottom with sliced onions, and lay on top three pounds of broken knuckle of veal and eight pounds of game, such as partridges, quails, pheasants and young rabbit, also half a pound of legs and pinions or bits of poultry, moisten with a pint of stock, place it on a moderate tire, and cover the saucepan; let steam and fall to a glaze, then dilute with half bottle of white wine, and ten quarts of stock or water. Boil, then skim and season with salt and two pepper corns for each quart of liquid, two cloves, also half a pound of carrots, one ounce of parsley roots, half a pound of leeks, two ounces of celery, the whole minced. Remove all the bones from two very fresh young rabbits; put these in with the stock and boil all for four hours; strain through a sieve and put it back into the saucepan; chop up fine the flesh from the rabbits with as much lean beef meat, mix in with it two whole eggs and dilute with half a bottleful of white wine. Skim off all the fat from the broth and stir in the chopped rabbits, continuing stirring for one minute, then let come to a boil, move it from the hot tire, and boil slowly and unceasingly for one half hour more; after the consomme is very clear, strain it through a'silk sieve or through a napkin.