Page:The Boston cooking-school cook book (1910).djvu/164

 water (to which seasoning and vegetables have been added). Remove head; boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and stir until well browned; then pour on slowly brown stock. Add head-stock, tomato, one cup face-meat cut in dice, and lemon juice. Simmer five minutes; add Royal custard cut in dice, and Egg Balls, or Force-meat Balls. Add Madeira wine, and salt and pepper to taste.

Consommé

3 lbs. beef, poorer part of round 1 lb. marrow-bone 3 lbs. knuckle of veal 1 quart chicken stock Carrot } Turnip } 1/3 cup each, cut in dice Celery } 1/3 cup sliced onion 2 tablespoons butter 1 tablespoon salt 1 teaspoon peppercorns 4 cloves 3 sprigs thyme 1 sprig marjoram 2 sprigs parsley 1/2 bay leaf 3 quarts cold water

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.

Consommé à la Royal

Consummé, served with Royal custard.

Consommé au Parmesan

Consummé, 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.