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Classic
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page 9
pepper, mace, and a bay leaf. Let it simmer gently for three or four hours, then
strain through a coarse cloth; free it entirely from fat, and clarify it with
the white of an egg.
WHITE CONSOMME OF FOWL
Take one or two fowls, old or young. Let them lie half an hour in cold water to
cleanse from the blood, then drain and put them in a pot; fill it with water,
let it boil, then skim it. Add one large carrot, or two small ones, two turnips,
one onion, one head of celery, two cloves, a piece of mace, a little salt. Let
it boil gently for two hours if the chickens are young; if old, three hours.
When they are tender, skim off the fat, and pass the consomme through a sieve.
This consomme may be considered a basis for all white soups, as well as white
sauces, and should be used instead of water for filling them up.
PLAIN VERMICELLI SOUP, NO. 1
Put a soup-bone, weighing from two to three pounds, or a brisket of beef, into
four quarts of water; add two onions, two carrots, and two turnips; salt to
taste, and place over the fire to boil for three hours; then remove and strain;
put back on the stove, and add a quarter of a pound of vermicelli, and let it
boil till tender; serve with tomatoes.
VERMICELLI SOUP, NO. 2
Cut about four pounds of knuckle of veal, one pound and a half of the scrag of
mutton, and a few slices of ham into small pieces; put them into a saucepan with
one onion stuck with cloves, and four ounces of butter;
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