43. CONSOMMÉ. One of the most delicious of the thin, clear broths is consommé. This is usually served plain, but any material that will not cloud it, such as finely diced vegetables, green peas, tiny pieces of fowl or meat, may, if desired, be added to it before it is served. As a rule, only a very small quantity of such material is used for each serving.

• 4 lb. lower round of beef
• 4 lb. shin of veal
• 1/4 c. butter
• 8 qt. cold water
• 1 small carrot
• 1 large onion
• 2 stalks celery
• 12 peppercorns
• 5 cloves
• 4 sprigs parsley
• Pinch summer savory
• Pinch thyme
• 2 bay leaves
• Salt
• Pepper

Cut the beef and veal into small pieces. Put the butter and meat into the stock kettle, and stir over the fire until the meat begins to brown. Add the cold water, and let come to the boiling point. Skim carefully and let simmer for 6 hours. Cut the vegetables into small pieces and add to the stock with the spices and herbs. Cook for 1 hour, adding salt and pepper to suit taste. Strain and cool. Remove the fat and clear according to directions previously given.

Back to Soup & Stock Recipes