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Classic
Cook Books
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page 5
The next morning strain into a large bowl. If in a hurry set bowl in cold water,
otherwise put in a celler or on ice. Remove the grease very carefully. Cut up
fine, size of dice, three pounds of rump of beef, take two eggs and break them
over the cut meat, yolk and white. Stir freely. Add celery, salt and pepper,
pour the bouillon on it, settle it on the fire, stir until the froth rises. Skim
off very carefully, strain off through a nice clean cloth or flannel. Set aside
for use. When ready to serve, warm the quantity desired, throw in small pieces
of celery, cover closely, throw a bunch of chervil and a glass of good sherry in
the soup according to taste.--Cook, born in James Madison's family.
POT AU FEU
THE POT AU FEU IS SERVED DAILY IN FRENCH FAMILIES
Take two pounds of round of beef, cutting off all the fat very carefully, put it
in a good sized saucepan, add cold water enough to cover the meat well, put the
lid on half way to allow the steam to evaporate, let it simmer by a fire of live
coals an hour, and skim carefully as the scum arises. While your broth is
cooking, prepare your vegetables, have them nice and fresh, wash and scrape
carefully (requisite care must be taken), throw them into a pan of cold water
until the time to use them. Cut three carrots in half, too leeks the same way,
or half an onion, a small piece of cabbage and a bit of garlic, a piece of
celery, parsley and pepper pod. Put all these vegetables in your broth, adding
two or three tomatoes, or two spoonfuls of tomatoes; let it simmer for two
hours, skimming it carefully. It can be served with or without vegetables.
Without vegetables it can be served as bouillon, to which you add rice,
vermicelli, macaroni, or any other Italian paste, or bread dried in the
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