Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls butter
- two pounds of lean beef
- two quarts of cold water
- one stalk celery
- a cup of cold water
- two pounds of veal from the knuckle
- one onion
- one carrot
- one egg mixed in a cup of cold water
- bay leaf
- parsley
- salt
- pepper
Directions
Brown in kettle two tablespoonfuls butter, cut in small pieces, two pounds of lean beef and two pounds of veal from the knuckle. Stir the meat in the brown butter over the fire, very hot, until all is nicely browned, then cover closely and stew gently one-half hour ; add two quarts of cold water to this and let the whole simmer for four hours. Add one onion, one carrot, one stalk celery; a bay leaf and sprig of parsley to this stock and cook very slowly for one hour longer. Strain through a hair sieve or cloth. When cold, remove the fat from the top. Let the stock come to a boil, add salt and pepper to taste, and the beaten white and shell of one egg mixed in a cup of cold water. Boil again hard for ten minutes, throw in another cup of cold water ; let the soup boil again for five minutes and serve hot in cups. — Mrs. W. R. Thorsen, Berkeley, Calif.
Consomme should be strained until very, very clear. Salt and stir thoroughly. When cool the fat must be removed from the top. If it is to be served as jelly, or iced, it must be heated enough to mould. It is served hot, also, as a liquid.