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The 1918 Fanny Farmer Cookbook
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2
sprigs thyme
Turnip
Celery
sprig marjoram
sprigs parsley
1
/3 cup sliced onion
/2 bay leaf
quarts cold water
1
3
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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Consommé à la Royal
Consommé, served with Royal custard.
Consommé au Parmesan
Consommé, served with Parmesan Pâte à Chou.
Consommé Colbert
To six cups Consommé add one−third cup each of cooked green peas, flageolets, carrots cut
in
small cubes, and celery cut in small pieces. Serve a poached egg in each plate of soup.
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Consommé aux Pâtes
Consommé, served with noodles, macaroni, spaghetti, or any Italian pastes, first cooked in
boiling salted water.
4
Consommé d’Orleans
Consommé, served with red and white quenelles and French peas.
Chapter VIII − SOUPS
156
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