New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-01-26
|H &gE5 - T4LK5
BoUrLLON AND CONsoMME SOUP.

There is no special difference in this country be-
tween bouillon and a consomme soup. In France
there IL decided difference. A bouillon proper Is
the ordinary beef BROTH prepared from the liquor OF
bouili boiled beef. The term cannot be properly
applied to a mutton a chicken BROTH In France
boullI Is important dish. 1t is served after the
broth. garnshed with the vegetables which serve
also TO flavor the broth
Neither the beef nor the vegetables are boiled
longer than Is necessary to cook them.
TRUE CONsOMME.
Consomme soup on the contrary Is the highest
effort OF the chef in soups. II Is the concentration
of the havors of several meats with vegetables II
Is not employed on the domestic table except on
special occasions Consomme proper is always a
double stock that IT, II is broth prepared from
beef. chicken and sometimes from veal simmer Tor
many hours In a strong veal stock the meat anu
vegetables are cooked to rags and all the na'or
eft extracted by pressure after the broth Is done
The soup 1. or should be freed from every particle
of fat and clarified that IL Is clear ana SHINING
as amber A properly prepared consonme Is III H.
clear Jelly. When cold 1t is hardly darker ina"
straw color. The term consomme mas become a'
hopelessy vulgarized as mayonnase dressing h'''
by applying the term TO all manner OF thin soups
from weak insipd broths made OF geialhe anu en-
tracts Of meats TO the thick muddy. beef soup OF
inferior hotels
We observe this distinction between a consoinme
proper and bouillon. remembering tha' ooui''on
| only be a preparation itoit pO"'' W
boied beef while we may have chicken con-
somms where the flavor OF chicken predominates.
We canno, have Q chicken bouilon. because chlche"
IL not properly part Of boulllon.
RICH MEAT BROTH.
In order TO obtain rich broth from meat that -
boiled a large quantity OF meat mus; De us.' "
proportion to the liquor. Take SIX po'h"S VI '"'
round or the same amount OF the lean part or
shouller OF beef skewer It in firm piece freed
| Sae ha
cookine purposes and break the bones IN pieces
Pu about TWO tabcspoonfuls OF butter In the DOT
tom OF the soup kettle. and brown the peer !" IT,
BE very careful & does not burn Add cup u
cold water and let the beef simmer. covered lot an
bour 4, the end OF this time add quart ana a
min, and "A half Of clear. cold water prihg 'he oee
20 the boiling point rapidly. and when Ii Dolls Sc.
Il where II will simmer for four hours. Al the emo
OF this time add two young spring carrots OF wv
slices o. winter carrots Two young onions OF nan
large winter 3aion. the waite par, OF one 'eeN
freed from is dbrous roots CUT the vegetables In
dice and after browning them slightly IN ou''ei
adj them 10 the soup Add stalk OF ceier! cut
in pieces. half a blade OF mace six peppercorhs'
two cloves piece OF stick cinnamon an inch io"s'
and finally two sprays Of parsley. nalf oay-eaI'
small sprg Of summer savory ana one OF THYME
al 81 me sonp simmer FOR an hour longer Al the
end OF this time take up the meat ana "a. ~ -,
with the onions eek and carrots LAID over IL; in t
viii not be many vegetables. Strain the broth after
Swimming it as free from fat as possible ,u, oo,-
The best way strain II Is to place a iarse oo'
andcr over foIr-gaIlon stone Jar. lay coar Sc
napkin in it ana strain the broth through. Iners Is
a great difference 81 opinion 10 wnetner thlS
famous pot-aiI-feu OF the French kitchen represents
the hgnes; economy IN cooHH ds,r 30 and speaks
sneeringy Of he man wno can SATISFY nJ o
in his Royal Cook Book. Apologies for IT, and al.
miis thai meat tha; has been boiled Tor pto'h mus'
I T. seems eT 10 "fousehoid talks that piece of
six pounds OF sound. tender beef represents MOI or
vegetables and herbs Giver than the combined ser
vice OF bouillon and bouilli ,,
| can taste demands that bouion should he when
It Is served in dainty little covered cups AZ Iunch-
beef chopped fine. so that all the nutrimen' ana
| juices may he extracted. , 1T, H.,
bones and Gu; the feet in pieces See that they are
thoroughly cleaned brown them in butter utter ana ana
| the meat vegetables. cafs feet herbs and sea-
quarts of water or. If YOU wish the bouilion very
rich. OF light stock a. the end or THIS time stran
lust as well 10 make I; the day before and remove
the grease in a solid cake after hardens on top.
with the white Of an egg II it is not dark enough
in color. use a little caramel II The calf,s feet
are properly Drowned. the soup will have sufficient
color.
CHICKEN BROTH
\ clear chicken broth is delicious soup to
serve like bouillon in cups for luncheon.
| Remove the breast from A large. tender fowl and
cut T. INTO pieces cover II with TWO quarts OF
clear white veal stock. When it boils skim IL and
add onion cui in dice. but not fried. the white
part OF small eek and TWO or three stalks OF
celery. Let the soup simmer for three hours. then
| strain il through broth-napkin into a stone pot
| Let ii stand over night. Remove the cake OF
grease that rises 10 the top and clarity the soup
! with the raw breasts OF TIA" fowl chop them fine
and pound them TO a paste. MOStcn this paste
with little OF Tie soup. then pour IL into the re-
naming part OF the soup which has been melted
| over the IRE. but has not boiled Draw the SOUP
/ Kettle TO the front OF the stove and let il come
! slowly TO the boiling point stirring II with a skim
mer until Il bos. Let II be covered and simmer
| slowly after this FOR ten minutes. After Swimming
| II should be strained again This soup will have
a rich flavor and be clear white All tn. n. Sh
on the cooked fowl can be cUi Off and used Tor
crOqucttes and salad.