Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Mace | 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
- a pound of knuckle of veal
- a piece of lean ham
- a head of celery
- 39 carefully skim
- four carrots
- three onions
- salt
- thyme
- parsley
- cloves
- mace
- pepper
Directions
Carefully skim and strain the liquor; tlien put it on the fire again, and when it boils put in the cut pieces of sole. When they are cooked take them out, put them into the soup tureen with a few sprigs of chervil or parsley, and, having strained the liquor once more, put it over them and serve.
Passing now to clear soups ; these may always be pre- pared with the bouillon of the pot cm feu, or with ordinary stock. If this latter is more highly flavoured by the addition of ham, veal, or poultry, you will have what is called consomme, which is the highest form of clear soup, not to be confounded with the liquefied glue which goes by the name of gravy soup. A well-made consomme should have an aromatic and appetising flavour about it, and should be as clear and light as the palest sherry ; indeed, a consomme of fowls should not be darker than hock. This is an economical mode of preparing
Consomme de Volaille. — Cut up into small pieces the remains (bones and all) of a couple of roast fowls, removing all skin or browned parts, put them into a saucepan with a pound of knuckle of veal and a piece of lean ham, cover with plain white stock, add salt to taste, and put the saucepan on the fire, skimming carefully any scum that may rise. Just before it begins to boil put in three or four carrots, two or three onions, a head of celery, some thyme, parsley, marjoram, and bayleaf, in judicious proportions, a few cloves, a little mace, and whole pepper, to taste ; then place the saucepan at such distance from the fire as will let the contents simmer, but not boil. In about four hours time strain the liquid through a napkin, free it from all fat, and clarify it with raw meat and white of egg.
If a couple of uncooked fowls are used, a more expen- sive but rather better consomme will be produced : assuming that in either case the cook has the talent of so proportioning her vegetables and condiments, as to get